Day 1 of October Unprocessed has gone pretty well. I had one slip-up at Great Harvest Bread and ate a slice of their cinnamon swirl – sugar and white bread. But, besides that I’m been on track.
For dinner tonight I’ve made chicken marsala and served it over whole wheat pasta. Below is the recipe that I (loosely) follow.
2 chicken breasts
8 oz mushrooms
1/2 c chicken stock
1/2 cup marsala wine (or 1/4 cup sherry, 1/4 cup marsala)
1 T butter
1/4 c whole wheat flour
salt & pepper
First I slice the chicken breasts in half, lengthwise to make them thinner, and then in half cross-wise to make the pieces smaller – it helps stretch the meat, I think. Salt and pepper the chicken, then dredge it in the flour, making sure it is completely coated. Heat up some oil in a large skillet and then cook the chicken until browned on the outside, flipping at about 5 min.
Meanwhile, cook the pasta as directed and slice up the mushrooms. Once the chicken is done cooking, remove it from the pan, add a little more olive oil and the butter. Then saute the mushrooms. After the mushrooms have darkened and released some of their water, add the chicken back to the pan. Pour in the chicken stock and wine. You could serve it right away, but I prefer to let it simmer for about 10 min, until the sauce thickens. Serve over the pasta!
This whole meal takes about 30 min and serves 2-4 people. I added some roasted broccoli on the side to round it out. Delicious!