Valentines Day is around the corner....

So look out gentlemen of the world, the dreaded "holiday" fabricated by the greeting card industry is almost here. Don't worry though, in the coming weeks UWO Eats will help you wow your date (maybe get you a second date) on a budget.

If your plan is to go out on the town, look for a restaurant with a set Valentines Menu in advance. This will help you budget, as your date won't be able to order that $50 porterhouse steak (but if she orders that big a steak, should you be dating her?). Places like The Tasting Room (if they're reopened by then) offer outstanding appetizers that can be shared and paired with a wine flight each for under $60-$80 dollars depending on taste preference. Aroma on Richmond has in years past done a Prix-Fixe Valentines menu, a set selection of Chef's choice dishes that offer you a starter (usually a salad) a main and a, more than likely, chocolaty dessert.

If the plan is to stay in, I have the best recipe that will assure you look like a master Chef and won't hurt your wallet.

Chicken Marsala

What you'll need for a dinner for 2:

2-4 chicken breasts, depending on your and her appetite - $5-10

1/4 cup of flour - steal this from that friend who likes to bake those awesome cupcakes

1 lemon or 2 tablespoons lemon juice - if you have a tea drinking friend who claims they're British, they have lemon juice

1 chicken bouillon cube - $0.50-1.00 in a pack of 4-12. Bouillon is dehydrated chicken broth.

Salt and pepper - go to Saugeen caf and steal 2 shakers if you don't have them already

1 -1 1/2 cup Marsala wine - $12 at the LCBO for the bottle, don't drink it, but you'll want to make this again I promise.

Olive oil

1 large portabella mushroom - $0.50 - cleaned and diced

5 medium field mushrooms - $0.50-1.00 - cleaned and diced

How to make:

Boil water to directions on the Chicken Bouillon cube and add cube, stirring until all is dissolved. Set aside.

Mix the flour with 1 tablespoon each of salt and pepper.

Heat a pan to medium high heat and then add olive oil. (You should always preheat the pan before adding the oil - remember that one)

Pat dry the chicken with a paper towel and coat with the flour mixture.

Add the coated chicken to the pan, brown each side of the breasts to golden brown, and remove, placing on paper towel to absorb excess oil.

In the same pan, using the same oil (don't worry about clumps of flour) begin to cook the mushrooms over medium heat.

Once the mushrooms have began to soften, re-add the chicken to the pan and add the Marsala wine 1 cup for 2 breasts 1 1/2 for 4. Add the juice of one lemon and the chicken broth to cover.

Let simmer over medium to medium high heat until the liquid reduces by half to 2/3 or until chicken is white throughout.

Remove chicken and reduce remaining liquid to a thickened sauce, approximately 5-8 minutes over medium heat.

Serve this with roasted potatoes, recipe to follow or risotto for those who don't mind being more adventurous in the kitchen.

All this meal for <$30 for 2.

Enjoy