Chicken Marsala
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.
Chicken Marsala
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.
Cooking Instructions
- 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.
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