Chicken Marsala Dinner

Whole Wheat Egg Noodles
Quick Glazed Carrots

This Chicken Marsala has been lightened up by cooking the chicken on an indoor grill instead of cooking the chicken in oil. Marsala is an Italian wine that can sometimes be hard to find. If so, try making the recipe with white wine. It will taste a bit different, and the sauce may need thickening, but it will still turn out delish.

Ingredients:

• 4 boneless, skinless chicken breast
• 1 egg, beaten
• ¼ cup of Italian herb bread crumbs
• ¼ teaspoon salt
• 8 ounces of sliced crimini mushrooms
• 1/3 cup low sodium chicken broth
• 1/3 cup Marsala (If you don’t have Marsala, try a white wine.)
• 1 pound of whole wheat egg noodles
• 4 cups of sliced carrots
• 1 tablespoon butter
• 1 tablespoon brown sugar

How to make Chicken Marsala Dinner

Pound the chicken breasts between two pieces of wax paper until they are ¼ inch thick.
Set up two plates, one with the beaten egg and one with the bread crumbs.
Dip the chicken in the egg, then in the bread crumbs.
Grill on the indoor grill until well done, about 2-3 minutes. Keep warm in the oven.
Boil the egg noodles in a pot of water according to package directions.
Place the carrots in a microwave safe bowl with 2 tablespoons of water. Cook for 4 minutes.
Add the butter and brown sugar to the carrots and stir. Return to the microwave for another 2 minutes.
Spray a saucepan with cooking spray.
Add the mushrooms to the pan and cook and stir until they begin to turn brown.
Add the broth and the marsala and cook with the mushrooms another 3 mintues.
Add the chicken to the pan and spoon the mixture over the chicken.
If the sauce needs thickening, add 1 tablespoon of cornstarch to 1 tablespoon of broth and stir into the pan.
Drain the water off the egg noodles.
Arrange the Chicken Marsala on top of the egg noodles with the carrots on the side.


Photo/Sea Turtle on Flickr

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