This dish is a low-calorie favorite. The chicken smothered in mushrooms, and sundried tomatoes and is both healthy and very satisfying!
Prep Time:15 min
Cooking Time:20 min
TOTAL TIME:35 min
Makes: 4 Servings
4 Four-ounce Chicken Breasts
1/3 CupWhole Wheat Flour
2 TablespoonsExtra-Virgin Olive Oil (EVOO)
¾ CupLow-Sodium Chicken Broth
1/3 CupSun-dried Tomatoes (Chopped very fine) *works better if they are
not packaged in oil or rehydrated*
1 TeaspoonFresh Rosemary (Chopped very fine)
12 OuncesSmall White Button Mushrooms (sliced very thin)
1/3 CupSweet Marsala Wine
1 ½ TeaspoonsUnsalted Butter
2 TablespoonsFresh Parsley (Chopped)
Himalayan Sea Salt & Fresh Ground Pepper (optional)
- Place your chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet until they are roughly 1/3 inch thick. Sprinkle with ¼ teaspoon of sea salt, and ¼ teaspoon of fresh pepper.
- Dredge your chicken in the whole wheat flour to fully coat, shake off any excess flour. Heat the oil in a large non-stick pan. Add your chicken to the pan and fry until golden brown, apx 4 min per side. Then transfer to a plate and cover with aluminum foil to keep warm.
- Add ½ cup Chicken Broth, Sun-Dried Tomatoes, and rosemary to the pan, stirring quickly for about 1 min to plump your tomatoes. Now, add your mushrooms and cook until mushrooms are soft, about 4-5 min. You can add ¼ teaspoon sea salt and ¼ teaspoon fresh pepper to taste (Optional). Now, add your 1/3 cup Marsala Wine, and bring everything to a boil, then add the remaining ¼ cup of chicken broth, and 1 ½ teaspoons of unsalted butter and simmer till butter is fully melted and incorporated into the mixture.
- Spoon your mushroom and tomato sauce mixture over your warm chicken, and top with the fresh parsley. You are now ready to serve.