Tuesday, January 28, 2014

Another Shot Of Cold

Another (or maybe still the same one?) polar vortex is affecting us and it is very cold and very windy this morning. 
Fortunately, I planned my running schedule while studying the extended forecast and I have run the last 5 days (!) so today is a scheduled rest day. I have run 95 miles so far this month and hope to reach 110 miles for January. If the weather cooperates, that should definitely be doable between Wednesday, Thursday and Friday. Since the snow from last Tuesday (which is still on the ground and, until yesterday, was still on the streets), my runs have been short (3-5 miles) and not all that fast. I have run a few times over at the hospital and, although it is boring, at least I can get out and run there safely. Temperatures are supposed to rise by the end of the week so maybe this Arctic Blast will be the last for this winter. Wishful thinking!

Sunday morning, Kevin left for a week in Bangkok. The political situation there continues to be very unsettled and I hope his work and his trip home are not affected. After living in Bangkok during the 2011 floods, I am so relieved that we have moved and do not have to worry about the political unrest and violence now occurring. The lack of news and the availability of accurate information during the flooding made for some very stressful weeks and I did not like living in a perpetual state of anxiety and uncertainty. I can only imagine how it is now with what is happening. I am keeping a close eye on the news and worry about all of our friends who are still living there and are impacted. 

The kids have been asking and I have been promising so this dish will be our dinner this evening. One of the best dishes ever.

Chicken Breasts Lombardi (aka Mrs. Turner's Chicken)

2 cups fresh mushrooms, sliced
2 tablespoons butter, melted
12 boneless skinless chicken breast halves
1/2 cup flour
1/3 cup butter, melted and divided
3/4 cup marsala wine
1/2 cup chicken broth
1/2 teaspoon salt
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/4 cup green onion, chopped

Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender.
Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8" thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour.
Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
Place chicken in a lightly greased 13x9" baking dish, overlapping edges.
Repeat procedure with remaining chicken and butter.
Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Stir in salt and pepper.
Pour sauce over chicken.
Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered at 450 for 12 to 14 minutes.
Broil 5 1/2" away from heat 1 to 2 minutes or until browned

When we lived in Bangkok, one year we joined with some friends for a very low key dinner club. When one couple hosted, she (Mrs. Turner) made this dish and that is the name it has taken on in our home. It is fancy enough for a dinner party (I made it for our New Year's Eve dinner this year), the recipe can be easily increased to accommodate more servings and is not difficult to make at all. While it is not low-fat, if you keep the side dishes simple and low-fat, I figure it all balances out. I am not sure what I will serve on the side yet. Maybe a trip to the grocery store will inspire me. 

Have a great Tuesday!

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