Not Much Longer Now!

DH and I have just a few more days left on this ‘cycle’ of our diet, I mean new way of looking at food. I have to tell you and be very honest, I can’t wait for this to be over with. We will still watch carefully what and how we eat, just not in such a regimented way as we are right now. As I was saying the other day, it’s getting to be more and more of a challenge to come up with flavorful foods that will satisfy our appetites and taste buds. I was at my green grocer the other day and they had turkey breast cutlets on sale. Now what could I do that would be different with that?

DING DING DING!

Turkey Marsala with Whole Wheat Pasta

Turkey Marsala

4 Turkey Cutlets (Boneless-skinless Chicken thighs or breasts), cut into bit size pieces

¼ C. Flour

½ tsp. Salt

1 tsp. Pepper

10 oz. sliced Crimini Mushroom

½ small Onion, diced fine

1 Garlic clove, minced

¾ C. Dry Marsala Wine

1 ¼ C. Chicken broth

2 Tbsp. Butter + little bit more

2 Tbsp. Olive Oil

In a large pan heat EVOO, sauté mushrooms until brown, remove to a bowl. Add more oil if needed along with a little butter for flavor and sweat onions until just translucent; add garlic & sauté until fragrant, transfer to a dish. Toss Turkey (chicken) in flour + salt & pepper and brown about 3 minutes per side; transfer to another plate. Add wine and scarp up all brown bits, reduce, pour in broth; add back onions and mushrooms to the pan and bring to a bubble. Swirl in 2 Tbsp of butter and reduce for a few minutes; add back in the chicken and simmer for about 5 minutes until sauce thickens further. Serve over pasta (we had whole wheat pasta) or polenta, also nice with roasted potatoes.

chicken marsala

Boneless-skinless Chicken Thigh Marsala with roasted Potatoes

 

 

 

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