Chicken Marsala

We make chicken marsala all of the time and this is such a great recipe.  It can be served over pasta or mashed potatoes. 

INGREDIENTS
4 thinly sliced boneless skinless chicken breast
3 tbsp. butter, divided
2 tbsp. olive oil
1 pkg. sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine
1 tsp. salt
1 tsp. minced garlic
1 tsp. majoram leaves
1 tsp. minced onions
1/2 tsp. ground black pepper
1 tsp. basil leaves
3/4 tsp. parsley flakes

DIRECTIONS
Mix flour, garlic, majoram, onions, salt and pepper in shallow dish.  Reserve 1 tbsp. flour mixture.  Coat chicken with remaining flour mixture.  Heat 2 tbsp. of the butter and oil in large nonstick skillet on medium-high heat.  Cook several of the chicken pieces 3 minutes per side or until golden brown.  Remove from skillet.  Keep warm.  Repeat with rest of chicken.  Add mushrooms to skillet; cook and stir 5 minutes or until tender.  Mix broth and reserved flour mixture.  Add to skillet along with wine.  Bring to boil, stirring to release browned bits in bottom of skillet.  Stir in remaining 1 tbsp. butter and basil.  Cook 2 minutes or until sauce is slightly thickened.  Spoon sauce over chicken to serve.  Sprinkle with parsley.

Blueberry Breakfast Cake

This breakfast cake was wonderful and we actually ate it for dessert this week instead of for breakfast.  Everyone in my family really liked it and it was so light and fluffy.

INGREDIENTS
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.

DIRECTIONS
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.  Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.   Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.  Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.