It's my BLOG and I'll CRY if I want to...but there's Chicken Marsala in the Oven!

No doubt about it. This whole "Healthy Living Lifestyle" blog was supposed to be about eating and fitness and being the "healthiest me that I could be." I guess nothing has really changed except for the fact that my heart is broken. I WAS talking about getting my BODY healthy! I always thought that my HEART was beating just fine.

I read a poem by a new friend who posted on Maria Shriver's page (she is going to be canonized for what SHE is going through) and it just spoke to my heart and soul. Here it is and she is coming out with a book called, "The Great Lemonade Maker" and her name is Lei Shephard.

After you have a good cry, look below and you will see a freakin' fabulous Chicken Marsala recipe. When all else fails...COOK!

Where Do I Go From Here?

Where do you go from here?
When there’s nothing to look back for
And there’s nothing in front to look forward to
When all your dreams dissipate
Like the flash from a camera
Leaving a glare as you stare off into distant view
No longer seeing two—just you
Only you.
Where do you go from here
When you’re not sure where here is
All you feel is fear, see is tears
Knowing, “here” is no place to be
Supposedly, here is the time to be free
The time to find me
The world for me to see
But the “here” and the right now
Has grabbed pain from the past, stolen joy
From the future—added sorrow to the now
So, where do I go from here?
Where I dream no dreams
No joy so it seems?
I will learn from the past,
Press forward to the future
Even if it’s just meallowing the “here” to heal
in order to truly be set free
Not in the “here” but in time
I will eventually be just fine
Eventually, I know, I’ll be just fine
That’s how I’ll get there from here.

CHICKEN MARSALA

6 chicken breasts ( boneless, skinless chicken breasts)
salt & pepper
4 tbsp extra virgin olive oil, divided
2 tbsp butter
2 onions sliced
1 lb mushrooms, sliced
6 cloves minced garlic
1 cup dry Marsala wine
1 cup grated Romano Cheese, divided
1 cup breadcrumbs
2 tbsp chopped fresh parsley (preferably Italian)

Place the chicken breasts in a serving dish that you can also bake in. It just makes it easier. (less dishes to wash) I cut each chicken breast in 2. It seems like everybody is having smaller portions nowadays. Or is it just me? Pour half of the oil over the chicken, turn it over and make sure that it is covered on both sides. If you need more oil, go for it. Sprinkle with salt and pepper. Mix ½ cup of the Romano cheese and breadcrumbs together. Dredge both sides of the chicken with this. Yes, in the same dish. Again, I HATE to wash dishes! Set aside. Now sauté the onions and mushrooms with the other half of the oil and the butter. I like to almost carmelize this. Now I add the garlic. I barely cook the garlic. Remember, this is all going to bake for about an hour. Now add the Marsala to the mushroom, onion and garlic mixture. Pour this over the breaded chicken pieces. I pour a little water in the bottom of the dish just so you form a little juice.
Bake in a 350 degree oven. I cover the dish for the first 30 minutes and then uncover it and let it get sort of browned the last 30 minutes. If you need to cook it more, then do it. It has the Marsala in it so rarely does it get tough for me. I of course, always have to sprinkle MORE Romano cheese on top and then make it look pretty with a little Italian parsley.