Chicken Marsala

Name: Chicken Marsala
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 Tsp Pepper; Boneless chicken breast, cut in half, and tenderized; 2 Tsp Olive Oil; 8 Oz button mushrooms; 1 Red or White Onion, rough chopped; 2 Tsp Minced Garlic; 1 Can Fire Roasted Tomatoes; 1/2 Cup Marsala; 1 Tsp Oregano; 1/2 Tsp Thyme; 1/2 Tsp Crushed Red Pepper; 1/2 Cup Flour

Jeff Lynch @hobbit_chef

I adapted this recipe from a American Heart Association Low Salt Cookbook. Just by paying attention to the sodium on the canned tomatoes makes it lower salt. The recipe tastes great, and makes pretty much a 1 Pan meal.

Jeff Lynch @hobbit_chef

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Ingredients

40 Minutes

4 servings

1/4 TspPepper
Boneless chicken breast, cut in half, and tenderized
2 TspOlive Oil
8 Ozbutton mushrooms
1Red or White Onion, rough chopped
2 TspMinced Garlic
1 CanFire Roasted Tomatoes
1/2 CupMarsala
1 TspOregano
1/2 TspThyme
1/2 TspCrushed Red Pepper
1/2 CupFlour

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Steps

40 Minutes

1

Preheat the oven to 200 degrees. Cut the chicken breast in half, and pound out the chicken breast pieces, sprinkle them with pepper, dredge the chicken cutlets in flour, and spices.
2

Heat the oil in a non stick skillet, and chop the onion.
3

Cook the chicken cutlets 3 minutes a side in the oil, transfer the chicken, to a plate, and keep the chicken cutlets warm in the oven.
4

In the same skillet, cook the mushrooms, onions and garlic. You can also add half a chopped fresh red pepper at this time if you like.Cook over medium heat for 3 - 4 minutes, stirring occasionally.
5

Stir in the remaining ingredients. Return the chicken cutlets to the skillet. Spoon the sauce over the chicken, and bring it to a simmer. Simmer on low heat, covered for 25 minutes. Serve over Rice in bowls.