Melanie at a farmer's market in San Francisco
My oldest daughter, Melanie, is in her 3rd year of college and is thrilled to have an apartment with a kitchen. You know the saying that the nut doesn’t fall far from the tree? Well, my 20 year old has discovered that her food values are the same as mine. Eating dorm food and crappy college cafeteria food was her wake up call: real food matters. She feels the difference physically and mentally when she eats good food.
She spends more on food than many of her peers, and she blames it on me. I don’t think its all my fault, part of it has to do with the fact that she spent a semester in San Francisco in the Greenpeace GOT Program. San Fran is the land of amazing food and farmer’s markets. Nonetheless, I’m happy to support her good food habit, I’m convinced it is an investment that will pay dividends now and in the future with less health care costs.
Chicken Marsala
serves 4
5 boneless skinless chicken thighs
2 onions, diced
2 cloves garlic, finely minced
1 pound mushrooms, sliced
4 tablespoons olive oil
1/4 cup breadcrumbs
1 egg
1 16 oz bottle of marsala cooking wine
Procedure:
Rinse thighs and pat them dry with paper towels.
Dip them one at a time in egg, followed by breadcrumbs.
Brown them in saute pan with some olive oil, 2-3 minutes on each side.
In another pan, saute garlic and onions in olive oil 3-5 minutes until translucent. Add mushrooms, continue to saute another 3 minutes. Add chicken thighs, and marsala wine. Saute 5 minutes more so that liquid cooks down a bit.
Serve over pasta or grain.
Some sauteed spinach and garlic would make a nice side dish. Or kale. Or chard.
Estimated cost $14….or around $3.50 per serving
