rosey cooks, trial 1.
This is a post for the husband.
As we rapidly approach our big 1st year anniversary (yes it feels more like 10), I am ready to give up my title as Wife of the Year and pass it on to…you! (Oh it was fun while it lasted, but I get bored very easily.)
So, remember to…
1. Slice the onions from the right side, not the left. You’re right-handed.
2. Keep the onions in the pan. (And wipe up the mess afterwards, thanks. Lysol is under the kitchen sink.)
By the way, it was DELICIOUS! Not very photogenic, though - that’s my fault.
ROSEY’S CHICKEN MARSALA!
Ingredients: (2 Servings)
1 Onion, sliced
1 lb Chicken Cutlets
Flour, for dredging
1 cup Chicken Broth
1 cup Marsala Wine
1 tbs Garlic, chopped
¼ cup Heavy Cream
Salt & Fresh Pepper to taste
Cook onions until translucent; remove from pan. Season chicken cutlets and dredge both sides in flour. Sauté chicken in pan, until brown. Add chicken broth, Marsala Wine, garlic, and onions. Let simmer until onions are soft. Add heavy cream and add salt and fresh pepper to taste.
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Wicked. Good.
Seriously, that looks amazing, Emika.
He did a good job, huh?
bujibujibuuuuu~
I hope our conversation the other day about men cooking didn’t put rosey in this spot
my stir fry came out well, too. i guess he and i actually can do this “cooking” thing.