Now that the birthdays are over, I’m really trying to get back on the diet bandwagon. You will notice that some of the upcoming posts are not very figure friendly. Those were cooked before I made my return to diet-land. This recipe, however, is waistline friendly. Naturally, I got it out of Cooking Light. This is probably one of my favorite cooking magazines, the recipes are always quite tasty and good for you.
I decided to try serving it over wheat pasta. Normally, that tastes like cardboard, I find. I lucked up though and decided to try Ronzoni Healthy Harvest egg noodles and they were fantastic! They didn’t taste like cardboard, in fact they tasted like regular noodles. Delish! This chicken and sauce was pretty fantastic too. I only cooked two chicken breasts which worked great for me and the hubby. And instead of buying all sorts of different (expensive) mushrooms, I just used some regular old fresh whole ones and sliced them. And the leftover mushroom sauce we had was used in our scrambled eggs for breakfast!
Chicken and Mushrooms with Marsala Wine Sauce
Recipe lightly adapted from: Cooking Light, September 2010 issue
1 pkg whole mushrooms, cleaned and sliced
2 skinless, boneless chicken breast halves (you can use four if needed)
4 tsp all-purpose flour
3/4 tsp salt
1/4 tsp fresh ground black pepper
2 tbsp olive oil
1/2 chopped onion
1/4 tsp crushed red pepper flakes
5 garlic cloves, chopped
1 tsp dried oregano
1/2 cup dry Marsala Wine
2/3 cup fat-free, low-sodium chicken broth
1 cup halved cherry tomatoes
1/4 cup small fresh basil leaves
egg noodles, cooked
Place each chicken breast half in a ziploc bag and gently pound with a meat mallet until thin, but not broken up. Combine 3 tsp flour, 1/4 tsp salt and black pepper in a shallow baking dish. Dredge chicken in this flour mixture.
Heat a large stainless steel skillet over medium-high heat and add 1 tbsp oil; swirl to coat. Add the chicken breasts and cook 3 minutes on each side, or until cooked through. Remove from pan and set aside, covered to keep warm.
Heat remaining oil in the pan and add the onion, red pepper and garlic. Saute until soft. Add the mushrooms and oregano, saute 6 minutes or until mushrooms are darkening. Sprinkle with the remaining 1 tsp flour, cook 1 minute, stirring constantly. Stir in the wine and cook another minute. Add the broth, bring it to a boil then reduce heat and simmer yet one more minute. Add the chicken and tomatoes, cook until the chicken is heated through and the tomatoes have cooked a little. Sprinkle with basil and serve over cooked pasta.