I got my results back yesterday. Everything is fine. I do not have gestational diabetes! Praise God, I love chocolate and ice cream so I was really worried. All joking aside, I can do anything for 11/12 wks. No problem but I know it can make her a lot bigger and it would increase complications with birth possibly. So not having it makes me very happy. I also just got my yearly review at work and did get a little raise. Any raise is great in this economy. We have a lot to be thankful for in our lives, Nate & I both. Plus yesterday we found out we don't owe any taxes either, we get a nice amount back. God is good and we are thankful. I am making our very, very favorite meal tonight in celebration of all our good news. I thought I'd share the recipe, enjoy.
Chicken with Mustard Mascarpone Marsala Sauce from Giada De Laurentiis
1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
This is easy, however time consuming but soooo very worth it. I found this for Nate when we lived in Albuquerque and we have made it for every special meal since then. You don't want to think about the fat grams in this, just enjoy and eat it. I leave the parsley out and will use Shallots instead of onion sometimes. Blog back and let me know if you make it. I hope you love it as much as we do.