Chicken Marsala: THE MODERATE MAMA WAY
1/8 tsp black pepper
1/4 tsp salt
1/4 cup whole wheat flour
4-6 thin organic, thin, chicken cutlets
1 tbspn olive oil
1/2 cup dry Marsala wine or Cabernet Sauvignon Wine Vinegar
1/2 cup low fat, no added salt chicken broth
1/2 lemon, juice
2 cups sliced mushrooms (can use different varieties)
MAKING THE MAGIC:
1. In a Ziploc bag, shake the pepper, salt and whole wheat flour together. Then add the chicken cutlets and shake until they are evenly coated.
2. Heat the olive in a non stick sauté pan (I love Caphlon). Brown the chicken cutlets on both sides. Remove from pan and set aside.
3. Add wine, lemon juice, and chicken broth to the sauté pan. Stir until heated and then add the mushrooms. Simmer about eight minutes.
4. Add the browned chicken back to the skillet and simmer in the sauce for the next 5- 10 minutes. Stir occasionally.
Idea: serve over steamed spinach with quinoa for a side.