Date Night Surprises for the Hubby!
I handed him a letter that said When in Rome… With that we watched the movie, corny, maybe but I thought sweet! To go along with the theme I made chicken marsala with garlic potatoes and green beans in a balsamic glaze.
A little wine, a couple candles and it was a super cheap and really sweet date night with my wonderful husband! Enjoy!
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown.
Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Garlic Mashed Potatoes:
4 large potatoes (peeled or not)
1/2 cup of butter
1 tablespoon of salt
1 tablespoon of pepper
1 clove of garlic
milk added depending on how creamy you want potatoes
Boil potatoes in a deep pot until they are tender. Mash by hand to make sure that as many lumps are out as you can. Add cup of butter and some milk while mashing.
Begin blending potatoes with blender, slowly adding in milk, salt and pepper to desired taste. After they have reached they desired “fluffiness” add in garlic and blend again.
Green Beans in a Balsalmic Glaze
1 tablespoon plus 2 teaspoons balsamic vinegar
1/2 teaspoon sugar
2 tablespoons olive oil
1 pound fresh green beans, trimmed
2 cloves garlic, peeled and smashed
1 shallot, cut into one-quarter-inch disks
Kosher salt and freshly ground black pepper
1/4 cup water (more if needed)
1 tablespoon unsalted butter, cut into 4 pieces
1 tablespoon sliced almonds, toasted
Combine 1 tablespoon of balsamic vinegar with sugar in a small bowl and mix well; set aside.
Turn on exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When pan is hot, pour in oil and a few seconds later, add green beans, garlic and shallot. Season beans well with salt and pepper and cook, stirring often, until they brown and shrivel slightly, 3 to 4 minutes.
Reduce heat to medium-low, carefully add water (it will steam) and a few seconds later add vinegar mixture. Stir beans and cover pan, leaving lid ajar. Cook until beans are tender but still have a slight crunch, about 4 minutes. (If water evaporates before beans are done, add more, 1 tablespoon at a time.)
Stir in the remaining 2 teaspoons balsamic vinegar. Add butter and almonds and swirl pan just until butter is melted.
Season to taste with salt and pepper and serve immediately.