taken from Natural Solutions for Digestion Health by Dr. Jillian Sarno Teta and Jeannette Bessinger
We eat a lot of chicken, so I am always looking for new ways to make it. Traditional chicken marsala can be loaded with fat, excess calories and sodium. This recipe is simple to do and offers a lot of flavor and good nutrition. I usually serve it with a green veggie and some kind of roasted potato.
2 T olive oil
2 lbs chicken tenders (cut up chicken breast)
Sprinkle of salt and pepper
8 oz of sliced fresh mushrooms
2 shallots thinly sliced
3/4 c Marsala wine
1/4 c water
1 T minced fresh rosemary or 3/4 tsp dried crumbled rosemary
1 tsp kudzu (or arrowroot or cornstarch) + 2 tsp water
Heat oil in large skillet, add chicken and sprinkle lightly with salt and pepper. Cook for about 7 minutes or until cooked through but still juices, turning frequently. Transfer to dish and set aside.
Add the mushrooms to the pan and cook for 4-5 minutes until they release their juices. Add the shallots and cook for 2 min more. Add wine, Rosemary and water. Reduce heat to low and cook for about 10 min. Increase heat slightly, if necessary to bring liquid to a simmer. Dissolve kudzu into the water and add to simmering pan. ️Simmer for 1-2 minutes or until slightly thickened. Return the chicken to the pan and simmer for 3-5 minutes to warm chicken and combine the flavors.
Makes 6 servings
Nutrition info per serving: Calories- 216, Fat-9g, Carbohydrate- 2g, Protein- 33g