Thursday, January 31, 2013
Little Bits Corner
I am giving our daughter "space" on Faithfully. She is really interested in what mommy does and wants to try her hand at it too; so, she will have posts when I do.
She has had a lot of good ideas, so stay tuned.
Love,
Sherri
Computer Virus Humor
Chicken Breasts with Mushrooms
This is a delicious way to cook chicken. The wine adds just the right touch and the mushrooms finish the dish. Enjoy with buttered noodles or a nice rice pilaf.
Ingredients:
- 4 boneless chicken breast halves, without skin
- 3/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 3/4 teaspoon dried leaf tarragon
- 1/2 teaspoon dried leaf basil
- 3 eggs
- 1 tablespoon water
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 8 ounces sliced mushrooms
- 1 cup chicken broth
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- juice of 1 small lemon, about 2 to 2 1/2 tablespoons
- 3 tablespoons freshly chopped parsley or chives, for garnish
- 1 tablespoon flour
- 1 tablespoon butter
Preparation:
Flatten chicken breasts; place plastic wrap over each chicken breast and gently pound with smooth side of a meat mallet until uniform thickness.
In a pie plate or wide shallow bowl, combine flour, salt, pepper, tarragon, and basil. In another pie plate or shallow bowl, beat eggs with the water.
Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet.
Dip chicken pieces into egg, coating well, then into the flour and herb mixture, turning several times. When chicken is well coated, place in hot butter and oil in the skillet. Brown chicken on both sides for about 3 minutes per side, or until juices run clear and chicken is brown. Remove to a plate.
Add mushrooms and remaining 1 tablespoon oil and 1 tablespoon butter to the skillet. Saute for about 4 to 5 minutes, until mushrooms are browned. Add the broth, wine, and lemon juice; simmer rapidly for about 3 minutes to reduce somewhat.
Sauce
Combine 1 tablespoon flour with 1 tablespoon butter, stirring until smooth. Add to the broth and wine mixture, stirring and cooking for about one minute, until thickened, then add chicken back to the skillet. Heat until chicken is hot. Serve the chicken with chives for garnish, if desired.
Serves 4.
Combine 1 tablespoon flour with 1 tablespoon butter, stirring until smooth. Add to the broth and wine mixture, stirring and cooking for about one minute, until thickened, then add chicken back to the skillet. Heat until chicken is hot. Serve the chicken with chives for garnish, if desired.
Serves 4.
Monday, January 28, 2013
My Little Prodigy
My daughter is definitely following in my footsteps.
She loves poetry and is starting to make up her
own poems.
I love cats, oh how I love cats; they are soft, fuzzy and sweet.
They love to drink cream and chase mice in their dreams.
They even have pads under their feet.
Some flitter, some crawl, and some hide in the hall.
Some skitter, some play and some sleep all day.
Sometimes they play with a yarn ball.
Sunday, January 27, 2013
There and Back Again

It seems like every few months I am here for a while and then - wham, another fibromyalgia flare-up. I have a lot of posts to share with all of you and I'm going to try my best to work through this.
This site has meant a great deal to me; I have had very loyal readers over the years and I want you to know that I appreciate you more than you will ever know. You have stuck with me through my absences and continued to let me know how much Faithfully means to you; thank you so much.
So, here I am again; hopefully for good. I look forward to bringing you a lot of important (and even silly) posts.
Love you all,
Sherri
Subscribe to:
Posts (Atom)