I read about a cookbook called Eating In The Middle by Andie Mitchell on a blog the other day BUT, I’m sorry to say that I don’t remember which one!  I am grateful to the blogger who was introducing this cookbook because somehow I knew it was going to be a good one and I ordered it immediately (you should too)!  I was not disappointed!  This is one of the best cookbooks for great recipes with easy to find, yet wholesome ingredients that I’ve come across.  I am not just saying this, I own over 200 cookbooks and this one really stands out!  Let’s just say that I have a collection (or a problem)!  

When Eating In The Middle came, I immediately sat down and looked through every page and I seriously wanted to cook almost every single recipe!  I decided on Chicken and Mushrooms in Mustard Marsala Cream Sauce and it was easy and so very delicious!  Next, I’m planning to make Andie’s recipe for Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola!  It sounds like the perfect fall recipe! 

I will admit that I am not a photographer, and these photos don’t do justice to this dish, but trust me when I say that you need to make this!  It would be perfect for a dinner party with a salad and a light dessert!

Sauce the chicken in a skillet until golden brown and cooked through.

Saute onions and mushrooms.

Add Marsala and chicken broth.

Reduce the sauce for several minutes before adding cream cheese and Dijon mustard.

I served the chicken right out of the skillet!

Let me know if you try this chicken and if you order the cookbook!  Thanks for stopping by the blog!