Oh so tasty!
(Sorry, I forgot to take a picture!)

Tonight A and I had delicious food (that I made-- no modesty here).
I made marsala chicken (that was supposed to be pan fried) and cheap asparagus from Mexico (gracias hermanos y hermanas del sur) and very tasty Uncle Ben's wild rice blend mixed with a homemade parmesan and onion risotto that I'd made for Valentine's Day. It was all so very scrumptious.

I turned the "fried chicken" into an oven fried chicken from this recipe:

ANNIE O's OVEN FRIED CHICKEN

PAM spray oil
6 chicken thighs
1/2 c. parmesan cheese
1/4 c. corn meal
1/4 c. smashed up seasoned croutons (I think they were "ranch")
1 tsp. Lawry's Seasoned Salt
1 tsp. black pepper
dash of chili flakes

Combine parmesan cheese, corn meal, smashed up croutons, seasoned salt, black pepper and chili flakes in a gallon ziplock. Dump in the chicken thighs and shake them around until they are all well coated.

Spray a cookie sheet with PAM, and lay the chicken thighs out happily (they don't like to touch each other). Bake at 350 degrees for 15 minutes, turn and bake 10 minutes longer or until tender. Make sure they are done all the way through.
Makes about 3 servings.

I highly recommend it!
YUM!

Also, the marsala chicken was altered as well
(we're trying to be more health conscious)--

1/2 c. chicken broth
10 oz. of thinly sliced white mushrooms
1/4 c. minced onion (or scallion is better, if you have it)
(put these in the pan together and cook until there's more liquid in the pan than when you started-- about 5-6 minutes)
1/2 c. marsala wine comes next. Cook it until it evaporates a bit (about 5 minutes).
1/4 c. of soymilk goes in then,
(instead of cream! eek. we don't want to be fat forever!).
Don't worry if it's a little curdly at first, it goes away
Cook it all together about 5 more minutes until it is not too liquidy and it tastes awesome.
1 T. butter comes next, after you take it off the heat. So delicious.

Buen provecho!