@chrissypenrod13: Moving around the book/gaming room!! #bookshelves

chrissypenrod13

Open In TikTok:

Region: US

Tuesday 04 August 2026 19:12:41 GMT

329

28

2

0

Music

Download

No Watermark .mp4 (2.93MB) No Watermark(HD) .mp4 (1.99MB) Watermark .mp4 (2.71MB) Music .mp3

Comments

KSturdie📚 :

Ugh why is it always like this! I don't even want to walk Into my library right now because it needs so much organization 😭😭

2026-08-05 20:45:01

1

To see more videos from user @chrissypenrod13, please go to the Tikwm homepage.

Other Videos

#God #BeStillAndKnow #DestinedForGreatness

#God #BeStillAndKnow #DestinedForGreatness

Los necesitamos a todos esta noche!! Votos y regalitos de la competencia nos suman puntos para ganar ese TOP 1!! La última hora de la competencia será doble si se mandan los regalitos en combo. Sí se puede familia!! 🏆💪 #MusicOnStage #lashermanasmachado #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

Los necesitamos a todos esta noche!! Votos y regalitos de la competencia nos suman puntos para ganar ese TOP 1!! La última hora de la competencia será doble si se mandan los regalitos en combo. Sí se puede familia!! 🏆💪 #MusicOnStage #lashermanasmachado #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

lần đầu đi đám cưới buổi tối . thành đánh lộn ...38đỉh

lần đầu đi đám cưới buổi tối . thành đánh lộn ...38đỉh

🍗 Creamy Chicken Gloria 🍄 Ingredients: For the Chicken: - 4 boneless, skinless chicken breasts (6 ounces each), sliced horizontally into cutlets - 1/3 cup all-purpose flour - 1 teaspoon sweet paprika - 3/4 teaspoon kosher salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - 1 tablespoon unsalted butter For the Mushroom Cream Sauce: - 2 cups cremini mushrooms, thinly sliced - 3 garlic cloves, freshly minced - 1/2 cup low-sodium chicken broth - 1 cup heavy cream - 1/2 teaspoon Italian seasoning - 1 teaspoon Dijon mustard - 1/2 cup mozzarella cheese, freshly shredded - 1/4 cup Parmesan cheese, freshly grated - 2 tablespoons parsley, chopped Instructions: 1. Preheat the oven to 375°F (190°C). Pat the chicken cutlets dry and combine the flour, paprika, salt, and pepper in a shallow dish. Dredge each cutlet lightly, shaking off loose flour so the coating browns rather than becoming pasty. 2. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken in batches for 3–4 minutes on the first side and 2 minutes on the second, until golden; transfer to a clean plate. 3. Add the mushrooms to the same skillet in a single layer. Cook for 6–8 minutes, stirring occasionally, until they release their liquid, the liquid evaporates, and the edges take on a deep brown color. 4. Stir in the garlic for 30 seconds, then pour in the chicken broth and scrape up every caramelized bit. Simmer for 2 minutes before adding the cream, Italian seasoning, and Dijon. 5. Reduce the heat to medium-low and simmer the sauce for 4–5 minutes, stirring frequently, until it coats the back of a spoon. Return the chicken and its juices to the skillet, nestling the cutlets into the sauce. 6. Top the chicken with mozzarella and Parmesan, then bake for 10–14 minutes, until the cheese is melted, the sauce bubbles gently, and the thickest cutlet reaches 165°F (74°C). Avoid boiling the cream aggressively. 7. Rest the skillet off heat for 5 minutes. Spoon sauce over the chicken without disturbing the cheese layer, taste for salt, and add it only after accounting for the Parmesan. 8. Garnish with parsley and serve over mashed potatoes, rice, or egg noodles. Cool leftovers promptly and reheat over low heat with a tablespoon of broth to protect the cream sauce. Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Yield: 4 servings Nutritional value: Approximately 640 calories, 62 g protein, 17 g carbs, 36 g fat, 2 g fiber, and 760 mg sodium per serving. Pro Tip: Sear the flour-dusted chicken in two batches; the flour left in the fond naturally thickens the cream sauce while the uncrowded cutlets develop a deep crust.

🍗 Creamy Chicken Gloria 🍄 Ingredients: For the Chicken: - 4 boneless, skinless chicken breasts (6 ounces each), sliced horizontally into cutlets - 1/3 cup all-purpose flour - 1 teaspoon sweet paprika - 3/4 teaspoon kosher salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - 1 tablespoon unsalted butter For the Mushroom Cream Sauce: - 2 cups cremini mushrooms, thinly sliced - 3 garlic cloves, freshly minced - 1/2 cup low-sodium chicken broth - 1 cup heavy cream - 1/2 teaspoon Italian seasoning - 1 teaspoon Dijon mustard - 1/2 cup mozzarella cheese, freshly shredded - 1/4 cup Parmesan cheese, freshly grated - 2 tablespoons parsley, chopped Instructions: 1. Preheat the oven to 375°F (190°C). Pat the chicken cutlets dry and combine the flour, paprika, salt, and pepper in a shallow dish. Dredge each cutlet lightly, shaking off loose flour so the coating browns rather than becoming pasty. 2. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken in batches for 3–4 minutes on the first side and 2 minutes on the second, until golden; transfer to a clean plate. 3. Add the mushrooms to the same skillet in a single layer. Cook for 6–8 minutes, stirring occasionally, until they release their liquid, the liquid evaporates, and the edges take on a deep brown color. 4. Stir in the garlic for 30 seconds, then pour in the chicken broth and scrape up every caramelized bit. Simmer for 2 minutes before adding the cream, Italian seasoning, and Dijon. 5. Reduce the heat to medium-low and simmer the sauce for 4–5 minutes, stirring frequently, until it coats the back of a spoon. Return the chicken and its juices to the skillet, nestling the cutlets into the sauce. 6. Top the chicken with mozzarella and Parmesan, then bake for 10–14 minutes, until the cheese is melted, the sauce bubbles gently, and the thickest cutlet reaches 165°F (74°C). Avoid boiling the cream aggressively. 7. Rest the skillet off heat for 5 minutes. Spoon sauce over the chicken without disturbing the cheese layer, taste for salt, and add it only after accounting for the Parmesan. 8. Garnish with parsley and serve over mashed potatoes, rice, or egg noodles. Cool leftovers promptly and reheat over low heat with a tablespoon of broth to protect the cream sauce. Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Yield: 4 servings Nutritional value: Approximately 640 calories, 62 g protein, 17 g carbs, 36 g fat, 2 g fiber, and 760 mg sodium per serving. Pro Tip: Sear the flour-dusted chicken in two batches; the flour left in the fond naturally thickens the cream sauce while the uncrowded cutlets develop a deep crust.

🥢 bibigo Mandu: nấu kiểu gì cũng ngon - ăn kiểu gì cũng thích 🥟 Nấu kiểu gì cũng ngon, bibigo Mandu dễ dàng “chiều lòng” mọi vị giác, dù là hấp, chiên, hay thả lẩu. 😋 Thích là có ngay, chế biến nhanh gọn là có món ăn ngon. Mua ngay bibigo Mandu tại các siêu thị trên toàn quốc để thưởng thức vị ngon dẫn đầu. #manduso1 #mandubibigo #ViNgonDanDau

🥢 bibigo Mandu: nấu kiểu gì cũng ngon - ăn kiểu gì cũng thích 🥟 Nấu kiểu gì cũng ngon, bibigo Mandu dễ dàng “chiều lòng” mọi vị giác, dù là hấp, chiên, hay thả lẩu. 😋 Thích là có ngay, chế biến nhanh gọn là có món ăn ngon. Mua ngay bibigo Mandu tại các siêu thị trên toàn quốc để thưởng thức vị ngon dẫn đầu. #manduso1 #mandubibigo #ViNgonDanDau

حفظ الله المملكة العربية السعودية، وأدام عليها نعمة الأمن والإيمان والاستقرار، ورد عنها كيد المعتدين والشرور والفتن #السعودية #المملكة_العربية_السعودية #اليوم_الوطني #الامير_محمد_بن_سلمان #explore

حفظ الله المملكة العربية السعودية، وأدام عليها نعمة الأمن والإيمان والاستقرار، ورد عنها كيد المعتدين والشرور والفتن #السعودية #المملكة_العربية_السعودية #اليوم_الوطني #الامير_محمد_بن_سلمان #explore

About

Robot
API

Legal

Privacy Policy