It’s much easier to get together with my friends at someone’s house instead of a restaurant because they kids are able to entertain each other and they aren’t forced to sit in a chair for more then an hour! It works out for all of us.

A few weeks ago I had mentioned that I love Chicken Marsala. Actually I love when my mom makes it and I get the leftovers, because clearly moms make the best dinners!

I attempted to make my own using Rice Flour, I’m not Gluten Free but ironically that’s the only type of flour we had in our house at the time, so I went with it. I’m not against white or wheat flour, I actually enjoy all different types of flour but in moderation.

If you want to replace the Rice Flour with your choice of flour I think the recipe would still turn out healthy & tasty!

CHICKEN MARSALA RECIPE

INGREDIENTS:

2 Boneless Chicken Breasts (about 1 lb)

1/2 cup Rice Flour

1/4 Cup Olive Oil

1 tbsp Whipped Butter

1/2 Cup Marsala Wine

1/4 Cup White Wine

1/4 Chicken Stock

2 tbsp Whole Milk (mixed with 1 tbsp Rice Flour)

1 teaspoon dried Parsley or 1 Tbsp chopped Fresh Parsley

Salt & Pepper

DIRECTIONS:

• Cut Chicken breast into 4 pieces. Place plastic wrap over them and pound each one to about an inch thick.
• Place Flour on a plate and dredge each piece of chicken in it. Sprinkle with salt, pepper & parsley.
• Heat Oil over medium heat and once oil is hot, fry each piece of chicken for about 3-4 minutes on each side (until golden brown). Remove chicken and place them on a plate.
• Reduce heat to medium and add butter & mushrooms.
• Salute for 4-5 minutes. Add both wines, milk, & chicken stock. Let cook for 4 more minutes. Return the chicken to the pan and reduce the heat to low. Mix all the ingredients well.
• Serve with potatoes, broccoli or salad!

I love the fact that I was able to put a healthier twist on the chicken marsala recipe without sacrificing flavors.

You don’t need a ton of cream, milk, butter, oil to make a recipe taste good, but I do believe that you need some!

Have you ever tried cooking with Rice Flour? Did you notice a difference in taste?

I guess my reasoning for simple foods is having a toddler around. I don’t have too much time to throw together meals that take longer then 30 minutes! So on Monday afternoon I mixed up my afternoon snack… check it out below.

I am linking up with Jenn for another WIAW post.

I woke up at my normal time Monday morning at 6am. This time I struggled to get out of bed. Usually I pop right up. The lack of sleep from the weekend really caught up to me. I splashed my face with cold water and drank a 1/2 cup of coffee and before I knew it I was ready to go. My breakfast was 2 eggs over easy served over sautéed spinach with some toast on the side.

After my 730am Group Power class I had oatmeal with peanut butter

and a Coffee Protein Shake w/ a banana

For Lunch I had leftovers, chicken marsala with zucchini & squash plus some roasted potatoes & an orange.

In the afternoon I did a quick insanity workout and opted to refuel with a bowl of Lentil Soup and some plantain chips.

This was totally a new afternoon snack for me it was a great change and I loveddd it. Not only was the lentil soup filling but it was also nutritious and tasty.  The plantain chips gave me my salt fix that I needed!

Marc made delicious roasted chicken on Sunday so I had a piece of that for dinner with some green beans and sweet potato. The chicken was slow cooked so it literally melted in my mouth!! Yum.

I always like a night time snack to end the night. I’m usually hungry around 8pm so I made a quick Chocolate Shakeology shake and drank it while I watched some TV to end my night.

What’s your go to afternoon snack?

Do you tend to eat similar foods every day?