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Related recipes: Canyon Ranch, Herbs, Italian, Low-Carb, Main Dishes, Mushrooms, Onions, Poultry, Tomatoes, Vegetables
Add these dishes to make a full meal:
Tomato-Basil Salad with Thyme Vinaigrette
This calls for a mixed variety of mushrooms. We recommend oyster, cremini, portobello and traditional button mushrooms, but you can use whatever types are in season.
Yield: 4 servings
2 Tbs olive oil
4 skinless chicken breast halves, boned and defatted
1/4 cup all-purpose flour
2 Tbs diced shallots
2 cups sliced mushrooms, mixed varieties
4 Tbs Marsala wine
1/2 cup diced tomatoes
1 Tbs chopped fresh tarragon
2 cups chicken stock
1/2 tsp salt
1/4 tsp black pepper
With a meat mallet, pound chicken breast on a flat surface between sheets of wax paper until 1/2 inch thick. Cut each pounded breast in half.
Heat olive oil in a large sauté pan over medium heat. Dust chicken with flour and sauté in olive oil until lightly browned on both sides. Remove chicken from pan and add shallots and mushrooms. Add wine and cook until wine has almost evaporated, about 1 to 2 minutes.
Add tomatoes, tarragon, chicken stock, salt and pepper. Bring to a simmer and cook until sauce is reduced by half. Serve 1/4 cup sauce with 2 breast pieces.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
