Chicken marsala - sweet tea cosmo - chocolate peanut butter cupcakes

Ingredients

Chicken Marsala:

• 4 boneless, skinless chicken breasts, pounded to a uniform 1/4" thickness
• 1 cup flour
• 1 tablespoon olive oil
• 2 ounces prosciutto, sliced into thin strips
• 8 ounces cremini mushrooms (stems trimmed), sliced (used baby Bella's)
• 3/4 cup marsala wine
• 3/4 cup low-sodium chicken broth
• 1/4 cup chopped fresh parsley (used only a sprinkling)
• Salt and pepper to taste
• 1/2 teaspoon Mrs Dash Garlic & Herbs

Sweet Tea Cosmo:

• 2 ounces Sweet Tea Vodka (used Firefly)
• Splash of Cointreau
• generous splash of White Cranberry Juice(Ocean Spray)
• squeeze of fresh lemon(about 1/2 - 1 teaspoon )

Chocolate Peanut Butter Cupcakes:

• * 1-1/2 cups Pillsbury BEST All Purpose Flour
• * 1/3 cup HERSHEY'S Cocoa
• * 1 cup packed brown sugar
• * 1 teaspoon baking soda
• * 1/4 teaspoon salt
• * 1/3 cup Crisco Pure Vegetable Oil
• * 1 cup water
• * 1 tablespoon white vinegar
• * 1/2 teaspoon vanilla
• * 1 EGGLAND'S BEST egg
• * 1 package (8 oz.) cream cheese, softened
• * 3/4 cup Jif Creamy Peanut Butter
• * 1/3 cup granulated sugar
• * 1/3 cup powdered sugar
• * 1/4 cup REESE'S Peanut Butter Chips
• * 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips

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Preparation

• Chicken Marsala:
  Season each breast with a pinch of salt and pepper. Place the flour in a shallow bowl, add the chicken, and coat the pieces evenly, shaking off any excess flour. Heat the olive oil on medium in a large nonstick pan or cast iron skillet. Add the chicken (don't overcrowd the pan; do two batches if necessary) and cook for 3 to 4 minutes a side until the breasts are golden brown on the outside and cooked all the way through. Transfer them to a serving platter and keep them warm. Add more oil to the pan if needed, and saute the prosciutto for 1 to 2 minutes until it starts to crisp up. Add the mushrooms and 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 and pepper and add the parsley. Pour the sauce over the chicken.
• Sweet Tea Cosmo:
  Fill a shaker with ice and pour in all ingredients. Shake vigorously for about a minute and then pour into Martini glass. Garnish with a lemon wheel or lemon twist and enjoy.
• Chocolate Peanut Butter Cupcakes:
  Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix). In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.