Tuesday, October 16, 2012

Primal Chicken Marsala with Mushrooms and Gearing Up For A Gig, Plus A Before And After Weight Loss Picture

My husband's band is once again gearing up for their annual Halloween Gig.
Our good friend Eric Brown created another amazing shirt design, Psycho Bunnies for The Stone Bunnies 2012 Halloween Show.
He has been a great friend to the band and myself (he designed my Primal Martini gear also!), if you need an amazing graphic designer let me know and I can put you in contact with him.
With the show getting closer I have been on the treadmill longer, and hitting my workout DVD collection more often because I have a costume idea in mind.
I would like to have a smooth and smaller shape in my dress and not so many lumps and bumps.
I put together a side by side picture of myself to show how far I have come in my weight loss.

Weight Loss Before and After Picture

You can really tell that I have less neck and chin now.
I have to admit I am happy with the dark hair, I am less washed out.
The first picture is from March 3rd 2012 and the second is from September 20 2012.
I am looking forward to taking a picture on December 26th of this year to show the difference that one year of being Primal makes on me.
I am also hoping for at least 100 pounds lost.
I am commited to making it happen.

Last night to appease my husband (who is tired of a piece of protein and a salad) I made his favorite Chicken Marsala with mushrooms.

It was creamy, dreamy, and delicious!

I started by lightly sauteing the mushrooms in grass fed butter. I then removed them to a plate and added the chicken into the pan.

I then added a whole load of spices to both sides of the chicken in the pan (I threw more in just for kicks and giggles...we are spicy people!).

I then removed the chicken to a plate with the mushrooms and added in the chicken broth (I was out of my homemade stock and had to use the dreaded processed stuff!) Marsala wine, and heavy cream. I whisked it for a few minutes over a medium/high heat to burn off some of the alcohol, and then added the chicken and mushrooms back into the pan.

I let this simmer over a medium/low heat with a lid for ten minutes to meld the flavors together.
It was delicious!

I enjoyed my Chicken Marsala with the usual spinach and apple side dish.


  • 4 skinless chicken breasts (mine were frozen so I baked them at 350 for 20 minutes to soften them up for the pan)
  • 1 container of sliced white button mushrooms
  • 1/2 stick of grass fed butter
  • 1/2 teaspoon of granulated garlic power (or fresh) basil, oregano, or any spices that you enjoy
  • 1 cup chicken broth or stock
  • 1/2 cup Marsala wine
  • 1/4 cup heavy whipping cream

1. Add butter to a large saute pan over medium/high heat
2. Add in the mushrooms and cook until just beginning to get soft, remove to a side plate
3. Add in the chicken breasts and spices, cook for 5 minutes on each side in the butter
4. Once cooked remove the chicken to the plate with the mushrooms
5. Add the broth and wine to the pan and whisk over a higher heat for a few minutes to burn off most of the alcohol
6. Reduce the heat down to medium and add in the cream, whisking it for a minute to incorporate
7. Add the chicken and mushrooms back to the pan, reduce the heat to low and cover with a lid
8. Let cook for 10 minutes on low, stirring occasionally to let the flavors meld
9. Serve hot!

I hope you try this warm and creamy dish soon.


  1. Excellent before and after photo! I love mushrooms so this recipe sounds delicious. Thanks for sharing...

  2. did you use dry or sweet marsala?

    1. I used a dry wine. Sometimes I have even used the cheap cooking kind you can buy at the grocery. It usually turns out very well no matter the grade of wine.