Chicken marsala
Indulge in the rich, savory flavors of Whole-Grain Drunken Chicken Marsala, featuring tender chicken breasts, fresh mushrooms, and tomatoes, all simmered in a creamy, white wine sauce. This hearty, nutritious dish is enhanced with whole-grain flour and garnished with fresh parsley for a delightful meal that's both delicious and wholesome. Perfect for dinner parties or a cozy night in!
Cook time 30 min
Prep time 15 min
Ingredients:
1 lb mushrooms2 garlic cloves
1 cup tomatoes
3 tbsp butter
8 fl oz white wine
1 tsp cornstarch
2 tbsp heavy whipping cream
1/2 tsp salt
1 tbsp water
1 cup whole-grain wheat flour
2 lb chicken breasts
1 tbsp olive oil
4 tbsp fresh parsley
Whole-grain drunken chicken marsala is a delightful twist on the classic chicken marsala. By incorporating whole-grain wheat flour and a medley of fresh ingredients, this dish offers a nutritious yet indulgent meal that’s perfect for any occasion. The combination of juicy chicken breasts, earthy mushrooms, aromatic garlic, and rich marsala wine creates a symphony of flavors that will leave your taste buds wanting more.
Instructions:
- Clean the mushrooms and slice them thinly.
- Mince the garlic cloves.
- Dice the tomatoes.
- Finely chop the fresh parsley.
- Pat the chicken breasts dry with paper towels.
- Dredge the chicken breasts in the whole-grain wheat flour, gently shaking off any excess flour.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the sliced mushrooms and cook for about 5 minutes, or until they are softened and slightly browned.
- Add the minced garlic and diced tomatoes to the skillet, cooking for another 2 minutes until fragrant.
- Pour in the white wine, stirring to deglaze the skillet and scrape up any browned bits from the bottom. Let the mixture simmer for about 5 minutes until it has reduced by half.
- In a small bowl, mix the cornstarch with the water to create a slurry.
- Stir the cornstarch slurry into the sauce and bring it to a boil, allowing it to thicken for about 1-2 minutes.
- Reduce the heat to low and stir in the heavy whipping cream and salt. Simmer for another 2 minutes.
- Return the cooked chicken breasts to the skillet, spooning the mushroom marsala sauce over the top. Let the chicken and sauce simmer together for about 5 minutes to meld the flavors.
- Sprinkle the fresh parsley over the top just before serving.
- Enjoy your whole-grain drunken chicken marsala hot, paired with a side of your choice, such as whole-grain pasta, rice, or steamed vegetables.
Tips:
- Make sure to slice the mushrooms evenly to ensure they cook uniformly.
- To avoid clumps, dissolve the cornstarch in water before adding it to the sauce.
- Use room temperature chicken breasts to achieve a more consistent cooking result.
- Fresh parsley adds a pop of color and freshness, but it can be substituted with dried parsley if necessary.
- To reduce the alcohol content while retaining flavor, you can simmer the white wine for a few extra minutes before adding it to the dish.
This whole-grain drunken chicken marsala is a nourishing and flavorsome dish that’s sure to impress your family and friends. Its rich and savory flavors, combined with the wholesome goodness of whole grains, make it an ideal choice for a memorable dinner. Serve it with a side of your favorite vegetables or whole-grain pasta to complete the meal.
Nutrition per serving
4 ServingsCalories 580kcal
Protein 60g
Carbohydrates 30g
Fiber 5g
Sugar 4.43g
Fat 22g
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