Supper in a Snap

Written by Tina Georgopoulos

Hi. I’m Tina-Marie, an Armenian French American, mother of 4. I teach belly dancing and I’m married to a busy gastroenterologist. About 15 years ago, I wrote a “go-to” cookbook that I sold in local, small gourmet markets for busy moms like myself utilizing rotisserie chicken and prepared grilled chicken breasts.

I’m a home taught chef who grew up with a French mother and Armenian father whom both love to cook. With their influence, cooking became one of my greatest loves, a true passion in my life, but with 4 babies in 8 years, I either had to make shortcuts or not cook.

So my recipes will show anyone with 30 min or less that they can still make amazing dishes, for themselves, especially for their growing families, that they can serve stress-free and with a smile every time. Bon Appétit! 1

Directions:

In a large skillet, over medium heat, add 1 tablespoon of olive oil, shallots, and mushrooms until brown (approx. 2 min), then add garlic and cook for another minute.

Add Marsala wine, bring to boil on medium heat for 1-2 minutes. Reduce to simmer.

Add chicken stock, heavy cream, and Dijon mustard. Cook on medium heat for 2 minutes.

Add chicken breasts, cut in thirds, to the skillet. Bring to boil, then reduce heat and simmer for 10 minutes until thickens. Garnish with parsley.