Valentine's Day

I don't think we've ever had dinner at a restaurant on Valentine's Day, and we've definitely never regretted it.  This year we were perfectly happy to stay home.  I made chicken marsala with roasted potatoes, opened a bottle of cabernet, and we watched a few episodes of Big Bang Theory (one of our new favorite shows).  Chicken marsala is great because it's fussy enough for special occasions, but simple enough to make during the week.  For dessert: Girl Scout cookies.  Going to have to pick up the cardio this week.

~1 lb package chicken breasts, sliced thin
All purpose flour
Salt, Pepper
8 oz baby portabello mushrooms, quartered
3-4 oz prosciutto, diced
1/2 cup marsala wine
1/2 cup chicken broth
Handful of chopped parsley
Canola oil

Yukon gold potatoes (3-4 small to medium potatoes) cubed
Salt and pepper
Olive oil

For the potatoes: Preheat oven to 400 degrees,  line a baking sheet with aluminum foil.  Toss the potatoes with salt, pepper, and olive oil.  Bake for about 35-45 minutes until golden brown.

For the chicken: While the potatoes are roasting, heat canola oil in a skillet over medium heat.  Season chicken with salt and pepper, dredge in flour.  Brown chicken on both sides in batches, not over-crowding the pan. Set aside.  Brown prosciutto in the pan, add the mushrooms, saute until they begin to brown, about 5 minutes.  Add the wine, turn the heat down to medium-low, simmer for a few minutes allowing the alcohol to evaporate, add the broth.  Simmer for about 5 more minutes, the sauce will begin to thicken.  Add the chicken back to the pan.  Remove from heat.  Garnish with parsely, serve immediately.