Recently we had a lot of 'date night occasions' - there was New Years, our…
Then…I met my Hubby. All through high school, and including when we met in college, he worked in two restaurants – one Wingers (chain restaurant) and the other a very nice, local place that was really about quality food. He learned a lot at both of those, and he had a real love of cooking.
Long (and probably boring to all but us) story short, his love of cooking grew on me, and now I do the majority of our cooking! He’s always teasing me when I try something new, or get excited about a whole new dessert. Oh well – at least now I love to cook, which is great for myself AND my family. Win-Win!!!
4 Chicken Breasts, boneless, skinless
2 cups Flour
1 tbsp. Salt
1 tbsp. Pepper
Dash Garlic Powder
Dash Onion Powder
16 oz. Marsala Wine
1 medium Shallot, minced
1 tbsp. Garlic, minced
12 oz. Portabella Mushrooms, diced
16 oz. Heavy Cream
In a bowl, combine the Flour, Salt, Pepper, Garlic Powder and Onion Powder.
Notes – DO NOT be intimidated by this recipe. It may sound difficult, but really it’s very simple.
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