How To Cook Herbal Chicken Marsala

"Ingredients,How to make,"

Herbal Chicken Marsala diet recipe

Dalgano -  American Food | Tossed with low-calorie sautéed mushrooms and sundried tomatoes, this dish is healthy and satisfying. A little butter will go a long way in the sauce — just a touch will add richness to the cream. 

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Ingredients:

• Four 4-ounce boneless, skinless chicken breasts
• Halal salt and freshly ground black pepper
• 1/3 cup whole wheat flour
• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 cup low-sodium chicken stock
• 1/3 cup dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
• 1/2 teaspoon finely chopped rosemary
• 10 ounces white button mushrooms or cremini (baby Bella), sliced
• 1/3 cup sweet marsala wine
• 2 teaspoons unsalted butter
• 1 to 2 tablespoons coarsely chopped flat-leaf parsley

How to make:

1. Place the chicken cutlets between 2 sheets of plastic wrap and beat with a meat mallet (or the flat side of a chef's knife) until they are 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Place flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dip chicken in flour to coat completely, shaking off excess. Add chicken to skillet and fry until cooked through and golden brown, about 4 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. Add 1/2 cup stock, sundried tomatoes, and rosemary to the remaining drippings in the skillet and cook, stirring frequently, for 1 minute to make the tomatoes rise. Add mushrooms, 1/4 teaspoon salt, and 1/2 teaspoon pepper, and cook until mushrooms are tender about 5 minutes. Add marsala and bring to a boil. Add remaining 1/4 cup stock and butter and simmer until butter is completely melted for about 30 seconds.
4. Spoon mushroom and sauce mixture over chicken, sprinkle with parsley, and serve.