My little ones have been staying with their Granny B for over 24 hours now and crikey I miss them.. the house is really clean, tidy and QUIET but it is horrid without them!  They have, however, spent a wonderful day on the Watercress Line (with both my Mum and my MIL) and have met Thomas, had their photograph taken with the Fat Controller and have obtained a few autographs.  It all sounds fab and I can't wait to hear all about it when they get home.  I have jacket potatoes baking in the oven waiting for their arrival.

Tonight for me and Him I shall be cooking Chicken Marsala served with new potatoes and asparagus.  It is one of our favs and I haven't done it in ages, will post some pics tomorrow if I remember to take them but in the meantime here is the recipe (note: you can add mushrooms to this but we are not keen, so do without)

Ingredients:

30g (1 oz) butter
4 chicken breasts
flour
salt, pepper
2 onions
2 cups water
2 chicken stock cubes
¼ cup marsala
¼ cup cream (optional)
2 tablespoons chopped parsley

Method:

Bash out the chicken breasts to about 1/4 in thick, lightly coat the chicken pieces in flour seasoned with salt and pepper. Melt the butter in a hot pan. Flash fry the chicken then remove them from the pan, they will cook in the Marsala sauce! Add peeled and finely chopped onions to the pan and saute them over medium heat until the onions are transparent. Add water, crumbled stock cubes and Marsala wine. Bring the sauce to the boil; reduce the heat; return the chicken to the pan, cover; simmer, stirring occasionally, for 10-15 minutes or until the chicken is cooked. Reduce the heat, stir in the cream (if using) and parsley and pour over the chicken. Serve with tagliatelle or potatoes and vegetables or salad.

Serves 4