Frey Construction and
Home Improvement, LLC
608.643.7914
In This Issue: Score Big with Energy Savings New Uses for Items in Your Closet Frey Receives CotY Honorable Mention Turkey Day Word Scramble
CotY
C o n t r a c t o r o f t h e Ye a r Aw a r d | H o n o r a b l e M e n t i o n
2010 Awards Madison Chapter
Kay Bailey - Residential Interior
Diane Schulz - Residential Kitchen
Pivovar-Nelson - Residential Bath
L to R: Scott Frey, Owner, Jenn Breunig, Nancy Higgs, Our Remodeling Designers and Consultants
Thanksgiving Word Scramble
article from: realsimple.com
rkteyu afyilm ndienr glipimr ocnr asvetin
oodf viigni kashtn butssici tae gthera
Ingredients:
Chicken Marsala from the kitchen of Aimee Demerath
4 boneless, skinless chicken breasts (pounded to a uniform 1/4" thickness) 1 cup flour 1 tbsp. olive oil 2 oz. proscuitto, sliced into thin strips 8 oz. cremini musches (stems trimmed), sliced - shittake, portobello or oyster can be used also. 3/4 cup marsala wine 3/4 cup low-sodium chicken broth 1/4 cup chopped fresh parsley salt and pepper to taste Directions: Season each breast with salt & pepper to taste. Place the flour in a shallow bowl, add the chicken & coat the pieces evenly, shaking off any excess flour. Heat the olive oil on medium in a large skillet. Add the chicken & cook 3 to 4 minutes a side until the breasts are golden brown on the outside & cooked all the way through.Transfer them to a serving platter & keep them warm. Add more oil to the pan if needed, & saute the proscuitto for 1 to 2 minutes until it starts to crisp up. Add the mushrooms & continue sauteing until they're well browned. Stir in the marsala and broth, scraping up any browned bits stuck to the bottom of the pan. Cook until the liquid has reduced to about 1/2 cup. Season the sauce with salt & pepper, then add the parsley. Pour the sauce over the chicken.
Exteriors Resistant to Hail (a nd most everything else!)
(608) 643.7914 www.freyconstruction.com