30
Mar
Ingrediens
1 pound of chicken breast pounded (6,7 pc)
16 oz of cut mushrooms
1/4 cup of whole wheat flour
1 cup of Marsala cooking wine
3/4 cup of chicken broth (low sodium)
4 tbs of olive oil
salt and pepper
Large sauce pan with a lid.
Pound the chicken breast (not too thin), put a little salt and pepper on each one, and then dip it lightly in the flower. In a large cooking pan, add 3 tbs of olive oil, lightly fry the chicken until gets a little brown in each side (cover with a lid). Add the chicken broth and marsala wine, mix, and let it cook on medium heat for about 25 to 30 minutes.
In a small pan put 1 tbs of olive oil, put the cut mushrooms, and stir fry them for a few minutes.Take out the chicken from the pan, put on a plate, add some of the sauce on top of the chicken, and put the mushrooms on top.