Chicken Marsala

1. Using the flat-side of a meat mallet or bottom of a heavy saucepan, pound the chicken breasts to 1/2 inch thick. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lightly coat the chicken breasts with flour. Heat 1 tablespoon olive oil in a large skillet on medium and cook chicken until golden brown, 4 to 5 minutes per side; transfer to a plate.
2. While the chicken is cooking, finely chop the shallot and garlic.
3. Add 1 tablespoon olive oil to same skillet. Cook the sliced cremini mushrooms on medium-high, tossing occasionally, until golden brown, 5 minutes. Add the chopped shallot and garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; cook 2 minutes.
4. Add the low-sodium chicken broth and marsala wine to the skillet along with the browned chicken and its juices and simmer until the liquid is reduced by half, 4 minutes. Sprinkle with chopped parsley. Serve with sautéed spinach.

Cheddar-Beer Fondue

1. Heat beer, Dijon mustard, garlic, and hot sauce in 4-quart saucepan on low; whisk in Cheddar cheese tossed with cornstarch until melted and smooth.
2. Serve with sliced cooked sausage, cooked new potatoes, bread cubes, and apple slices for dipping.

Love Toast

1. Spread mayonnaise on both sides of 2 slices white sandwich bread. With medium heart-shaped cookie cutter, cut centers from bread. In 12-inch nonstick skillet, melt butter on medium. Add bread (and centers) to skillet. Cook 5 minutes or until golden brown. Turn bread over. To each heart-shaped hole, add 1 large egg; sprinkle eggs with pinch of salt and pepper. Reduce heat to medium-low. Cook 5 to 7 minutes, or until whites are set. Sprinkle with finely chopped capers and herbs (such as parsley, chives or basil) if desired.