Chicken marsala florentine, strawberry spinach salad - KMSP-TV

Chicken marsala florentine, strawberry spinach salad

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Chicken marsala florentine

4 boneless, skinless chicken breast

3/4 cup butter

3 T seasoned flour

2 T olive oil

1 T minced garlic

1 T minced shallots

3 cups sliced mushrooms

3/4 cup sun-dried tomatoes

½ cup shredded carrots

1 T dried oregano

1 cup Marsala wine

1 cup packed fresh spinach

Directions

Dust chicken with flour, salt, pepper and oregano.

In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.

In the same pan, melt the butter over medium heat; add mushrooms, garlic, shallots, oregano, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

Spring strawberry spinach salad

1 bunch spinach

10 large strawberries, sliced

1/3 cup white balsamic vinegar

1 thinly sliced Bermuda onion

1 cup vegetable oil

1/4 cup white sugar

2 T honey

1 tablespoon poppy seeds

S&P TT

Directions

Place spinach n a large bowl

Whisk the sugar, honey, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Toss dressing lightly into spinach. Garnish with strawberries and sliced onion

Chocolate banana muffins

2 cups flour

1 TB baking powder

1/2 tsp salt

2/3 cup sugar

1 egg beaten

1/3 cup butter, melted

1 cup milk

1 ripe banana, chopped

1 cup chocolate chips

Directions

Preheat your oven to 400*

sift the first 4 ingredients together

stir in the egg, butter, and milk, just till blend

fold in your banana and chocolate chips

fill paper-lined muffin tins full, and bake approximately 12 minutes

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