The Lost Art of Sunday Dinner

Quick and Easy Chicken Marsalasunflowers

I can remember every Sunday after church we would gather with family and friends.  It was a day when the world seemed to stop and true worship and rest where the order of the day.  The day was “sun” filled, restful, and free from the burdens of pressing to do lists.  Memories of a great meal being prepared in the kitchen and a nice nap afterward.  Somehow we have lost the art of “having company” over and just taking almost a whole day to eat, laugh and play.

Today, I am making “Sunday Dinner” (haven’t done this in a while) and was wondering how I could put together something special without the fuss.  I usually start way ahead, but with the week being so busy, it just got away from me.  So,  I’m going to make a simple Chicken Marsala, crisp iceberg/romaine salad with a light angel hair pasta covered in Marinara sauce (and roasted potatoes for my dad!)  Each dish is quick to make but mighty in taste.

Let me inspire you to invite family or friends, cook a simple meal and perhaps play a game of Monopoly or go for a swim.  Forget the pressures of the week and take a real rest.

Enjoy!

Chicken Marsala Ingredients Needed:  4-6 Chicken Breasts, 1.5 sticks No-salt butter, 2 bulbs garlic, 1/2 cup chopped mushrooms, 1/2 cup whipping cream, 1/4cup Marsala wine, fresh parsley, salt, pepper, flour, 1/2 cup chicken stock.

Tenderize chicken, dip in milk/egg mixture and dredge in flour/salt/pepper. Saute in 1 sticks of butter on medium heat until golden brown. Set chicken aside.

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Add 1/2 stick butter with mushrooms and sauté with garlic until mushrooms are soft.

Add cream, marsala wine, chicken stock to mushroom mixture and bring to boil.  Turn to low and let thicken and then add chicken back into the pan.  Saute chicken in Marsala Sauce for five minutes and serve when hot.

Add cream, Marsala wine, chicken stock to mushroom mixture and bring to boil. Turn to low and let thicken. Add chicken back into the pan and saute in Marsala sauce for five minutes. Top with parsley and serve hot.

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