Chicken Marsala

Time has gotten away from me the last couple of days…I apologize!


The hubs had his LAST day of work at Fort Hood.  This day was a little bittersweet for both of us.  Chris has been stationed here for 3 years and the place holds a lot of memories for both of us.  Our first home, promotions, deployment, etc.  We have also made a ton of amazing friends during our time here.  BUT the nature of the Army is that nothing is permanent so we are excited for our next adventure :)

Thursday morning we had Chris’ PCS award ceremony.  It was nice to see so many of his old soldiers make it a point to come to this event.  I am so proud of my husband and it warms my heart to know how much his soldiers love and appreciate him – mainly because I know how much Chris loves them back!

Thursday night we had game night version 2.0 – lol.  Has anyone else played the adult version of Loaded Questions?  If not, I suggest you do.  WELL, that is if you don’t mind learning A LOT about your friends 😉


Chris and I became ‘grown ups’ and discovered Sam’s Club.  Had no idea what we were missing out on!  We stocked up on essentials … toilet paper, paper towels, DIAPERS, etc.  So much fun.  Then we spent the afternoon with this beauty:

Friday night we had a dinner out with friends to celebrate one of Chris’ old soldiers’ birthday.  SO much fun seeing everyone :)



Cinnamon raisin french toast, egg+egg white scramble, and fruit salad.

Pregnancy Moment:  so I THOUGHT we had everything for baby and I realized yesterday there was something important we forgot…the crib mattress!  So we picked one up today.  PHEW.

As promised…

Chicken Marsala (Yields 3-4 servings)
(print recipe)


  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon basil
  • 3 tablespoons Earth Balance Soy-Free Butter
  • 3 tablespoons olive oil
  • 1 cup mushrooms, chopped
  • 1/2 cup white wine (I used Chardonnay) **you can also use marsala wine but I didn’t have any
  • 3-4 chicken breasts
  • Whole wheat fettucini
  • Pound chicken breasts into 1/4 inch thick pieces (I used thin-sliced chicken breasts and avoided this step)
  • In a small bowl, combine flour, salt, pepper, and basil.
  • Dredge chicken through your flour mixture.
  • Heat oil and butter in a skillet over medium-high heat.
  • Cook chicken in the skillet until lightly browned on one side (2-3 minutes).  Flip chicken.  
  • Add mushrooms and wine to the skillet.
  • Reduce heat to medium-low, cover, and simmer for 10 minutes or until chicken is thoroughly cooked and juice is no longer pink.
  • Serve over cooked whole-wheat fettucini (I lightly buttered our noodles and added chopped fresh basil)
Let me know what you think!

I will be back later with some FOOTBALL talk :)