Time: 35 min.
Complexity: easily
Servings: 4

A healthy, low-calorie version of a delicious and filling Italian dish. It features chicken cutlet in a mushroom and Marsala wine sauce. The chicken fillet is pounded, dredged in flour, and quickly fried. Then, the mushrooms and onions are cooked in the same oil in a small amount of broth and Marsala wine. In this recipe, the onions are replaced with sun-dried tomatoes for a richer and more interesting flavor, which they impart when combined with the rich flavors of the mushrooms and wine. Overall, the dish is quite filling and nutritious, yet still diet-friendly. A tiny bit of butter, added at the end, is just needed to soften the sauce.

Ingredients:

• 4 pieces of chicken breast fillet, weighing 120 g each (from 2 medium whole breasts)
• 1/3 cup whole wheat flour
• 1.5 tbsp. l. olive oil
• 3/4 cup lightly salted chicken broth
• 1/3 cup sun-dried tomatoes (not in oil; not reconstituted), finely chopped or thinly sliced
• 0.5 tsp finely chopped fresh rosemary
• 300 g of chopped champignons
• 1/3 cup sweet Marsala, Madeira, port, or sherry can be substituted. Alternatively, dry white wine with added brandy.
• 2 teaspoons butter
• 1-2 tbsp. l. coarsely chopped parsley
• Coarse salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, champignon mushrooms, red wine, sun-dried tomatoes, rosemary

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Preparation:

Step 1
• Place the chicken breast between 2 pieces of plastic wrap and pound with a mallet (or the flat side of a chef's knife) until about 0.8 cm thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 2
• Place flour in a small bowl. Heat olive oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour until completely coated, shaking off any excess back into the bowl.
Step 3
• Place the chicken in the pan and cook until cooked through and golden brown, about 4 minutes per side. Transfer the chops to a platter and cover with foil to keep warm.
Step 4
• Add 1/2 cup broth, sun-dried tomatoes, and rosemary to the same pan and cook, stirring frequently, for 1 minute to break up the tomatoes. Add the mushrooms, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook until the mushrooms are tender, about 5 minutes. Stir in the Marsala and bring to a simmer. Add the remaining 1/4 cup broth and the butter and cook until the butter is completely melted, about 30 seconds.
Step 5
• Spoon the mushroom mixture and sauce over the chicken. Serve with broccoli on the side, garnished with parsley.
  
  
  Healthy broccoli side dishes:
  
  

  • Plain boiled broccoli
    
  • Soft broccoli with butter in a steamer
    
  • A simple recipe for oven-baked broccoli
    
  • Broccoli with garlic

Votes: 15