So apparently it takes me about 3 weeks to post new recipes that I find now. Sorry about that. I was so good last year about posting one new recipe a week once I made it a ‘New Year’s Resolution’. See a year of new recipes here.
This recipe was in the book ‘Natural Solutions for Digestive Health’ by Dr. Jillian Teta and Jeannette Bessinger. This is one of my new favorite recipes because it’s easy, healthy, and tastes delicious. All important factors when making dinner!
2 Tbsp olive oil
2 pounds chicken tenderloins
Pinch of salt and pepper
8oz of fresh mushrooms
2 shallots thinly sliced
3/4 c Marsala wine
1/4 c water
1 Tbsp minced fresh rosemary or 3/4 tsp dried rosemary
1 tsp kudzu (or arrowroot or cornstarch) + 2 tsp water
Heat oil in large skillet over medium heat. Add chicken and sprinkle with salt and pepper. Cook for about 7 min and set aside.
Add mushrooms and cook for 3-4 min. Add shallots and cook for 2 more minutes. Add water, wine and rosemary and cook on low for 10 min. Increase heat slightly, add the kudzu until mixed. Add back chicken and summer for 3-5 min.
This is so yummy and easy, I’ve made it once a week for the past 3 weeks!
Nutrition info per serving: (8 servings)
Calories: 244, Fat: 7g, Carbohydrates: 2g Protein: 52g