J is sort of getting into cooking lately...ok so he is into cooking eggs. While I was in Dallas I didn't leave him much food. He saw there were eggs in the fridge and looked up "how to cook scrambled eggs" on You Tube and watched a video. This is EMBARRASSING people!! and also extremely hilarious! So lately he has been making himself eggs for breakfast. Now that he has a slight interest in cooking I am trying to get him to make dinner with me. My dad cooked for us a lot growing up and I want him to be able to cook for our kids one day! I will keep you updated on this process!
On another note, we went to see a movie last night and on our way down from the parking garage we rode in the elevator with Sophia Bush and her co-star/boyfriend Austin Nichols from One Tree Hill! I was in awe because she is sooo beautiful and I have been watching her for so many years. It totally made my evening and made up for the terrible movie we saw.
This recipe came from one of my co-workers, Jane. She has a love for cooking too and we like to share recipes! Thanks Jane!
1/2 cup flour
4-6 chicken tenders
salt and pepper
2 Tbsp vegetable oil
2 1/2 oz pancetta
2 cups mushrooms, sliced
1 garlic clove
1 tsp tomato paste
1 1/2 cups sweet marsala
1 Tbsp lemon juice
4 Tbsp butter
2 Tbsp parsley leaves
Prepare all the ingredients before you start cooking. (slice mushrooms, measure out each ingredient, etc)
Season with salt and pepper. Coat with flour.
Heat oil in a cast iron skillet. Cook tenders in oil, about 4 minutes on each side, or until done.
Remove tenders from pan.
Add pancetta to pan and cook until crispy.
Remove from pan and drain.
Add mushrooms to pan and cook until tender.
Add garlic, tomato paste and cooked pancetta. Cook for 1 minute.
Simmer oh high heat, scraping browned bits from bottom of pan. Reduce to about 1 1/4 cups.
Add lemon juice.
Add parsley to pan.
Stir butter into sauce, season with salt and pepper.
Serve sauce over chicken. Serving over pasta is optional.