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Dinner and Dessert May 8, 2008

Filed under: Desserts,Entrees — lindsayrose @ 1:01 am

Tonight’s dinner was from a recipe Ross found on  It was great for many reasons.

  • it was quick
  • it was easy
  • all of the ingredients were on hand
  • it was delicious!

Chicken Breasts with Balsamic Vinegar and Garlic

4 skinless, boneless chicken breasts

salt and pepper to taste

3/4 lb mushrooms, sliced (I used 2 containers)

2 T flour

2 T olive oil

6 cloves of garlic (I used 4)

1/4 c. balsamic vinegar

3/4 c. chicken broth

1 bay leaf

1/4 t. thyme

1 T butter


Season chicken with salt and pepper.  Season flour with salt and pepper, coat chicken breasts in flour mixture.  Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).


Add the garlic.  Turn the chicken breasts and scatter the mushrooms over them.  Continue frying, shaking the skillet and stirring the mushrooms.  Cook for about 3 minutes, then add the vinegar, chicken broth, bay leaf and thyme.  Cover and simmer over medium low heat for 10 minutes, turning occasionally.


Transfer the chicken to a plate and cover with aluminum foil to keep warm.  Continue simmering the sauce, uncovered, over medium heat for about 7 minutes.  Swirl in the butter or margarine and discard the bay leaf.  Pour sauce over chicken and serve.


I also had to make a dessert for our Teacher and Staff Appreciation Luncheon for work tomorrow.  I made

English Toffee Cake.  It’s one of my favorites and tastes like it is harder to make than it really is.

2 eggs, separated

1/2 c. sugar

1 1/4 c. flour

1 c. sugar

1/2 c. cocoa

3/4 t. baking soda

1/2 t. salt

1/2 c. vegetable oil

1 c. buttermilk

1 1/2 c. whipped topping

1 c. toffee bits

1/2 c. sugar

1/4 c. cocoa

3 T. light cream

5 T. butter


Heat oven to 350.  Grease and flour 2 9″ round pans.  Beat egg whites in small bowl until foamy.  Gradually add 1/2 c. sugar, beating well until stiff peaks form.


Combine remaining 1 c. sugar, flour, cocoa, baking soda and salt in large bowl.  Add oil, buttermilk and egg yolks, beat until smooth.  Gently fold egg whites into batter.  Pour into prepared pans, bake 23-28 minutes.



Combine 1/2 c. sugar and 1/4 c. cocoa in small saucepan.  Stir in 3 T light cream and 5 T butter.  Cook over medium heat until mixture comes to a boil.  Boil 1 minute, remove from heat and cool.

Frost one layer with whipped topping.  Top with 1/2 c. toffee bits.  Place second layer on top.  Drizzle glaze over top of cake.  Top with other 1/2 c. of toffee.


Next time I will post something without mushrooms!


2 Responses to “Dinner and Dessert”

  1. emilypage Says:

    The mushrooms were the first thing I noticed.

    I can’t wait for dessert tomorrow!!!

    You should post the cookie recipe at some point. My house is filled with the smell of their goey goodness!

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