Chicken Breasts & Marsala Mushroom Sauce
4 - 6 chicken breasts
1/4 cup olive oil
2 cups fresh button mushrooms
2 garlic cloves, minced
1/2 tsp. thyme
Salt and pepper to taste
1/2 cup chicken broth
1/4 cup Marsala wine
1/4 cup half-and-half or light cream
1/4 cup fresh parsley, chopped
Heat oil in a skillet and brown chicken breasts on each side; remove from pan and allow chicken to drain on paper towels. Add mushrooms, garlic, thyme and salt and pepper and chicken broth to skillet and cook over medium heat for several minutes. Return chicken to skillet. Add wine and cover. Cook over low-medium heat for 30 minutes. Add half-and-half and parsley and serve.
Oriental Asparagus
2 pounds fresh asparagus with tough ends cut off
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup Teriyaki sauce
1/4 cup honey
1 Tbsp. sesame seeds
Blanch asparagus in a small amount of water so it is crisp-tender. Do not overcook. Chill for 1 hour. Meanwhile combine next 5 ingredients and mix well. Pour dressing over asparagus and serve.
Dessert - Whole Wheat Zucchini Bars
1 cup sugar
3 eggs
2/3 cup olive oil
2 cups whole wheat flour
1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
2 cups fresh zucchini, grated
1/2 cup raisins and or chopped nuts
1 cup confectioner's sugar
1/2 tsp. cream of tartar
1 powdered egg white
2 Tbsp. water
1 Tbsp. lemon juice
Combine sugar and eggs and mix well. Add oil, flours, baking powder and cinnamon and mix thoroughly. Stir in zucchini and raisins. Pour into a 13 x 9 inch greased baking dish and bake at 350 degrees for 45 minutes. Allow bars to cool and combine confectioner's sugar, cream of tartar, powdered egg white, water and lemon juice to make icing for bars. When bars are cooled, drizzle with icing. Cut and serve.
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