Chicken Breasts in Creamy Marsala Wine Sauce and Cremini Mushrooms

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As I continue on my fat loss journey, I’ve been challenged to find filling and fulfilling delicious foods that are not packed with fat and carbs. I’ve grown up with a certain expectation at every meal: a big hunk of meat, a big pile of starch (rice, potato, or pasta), and a small bunch of veggies. Needless to say, changing to a low-grain diet can be challenging because you often feel dissatisfied and that something is lacking. Moreover, fit meals often showcase boiled and bland chicken and fish. I’m sorry- I was born a food lover and I refuse to limit myself to these unappetizing options. If I subsisted on these options, I would be either miserable or cheating on my diet all the time. So, in the spirit of sustainable lifestyle changes to my eating, I have accepted that I cannot have a grain with every meal and have the body that I want. Thanks a lot, powers that be! But just because I cannot pile my plate full of delicious Jasmine rice and fluffy mashed potatoes during every meal does not mean that I cannot enjoy the foods that WILL nourish my body and keep it lean. And I fully intend to continue enjoying my meals. So I’ve had to be a bit creative in how I prepare my food to keep it interesting and appetizing. Otherwise, I’ll be on my way to an In-n-Out drive through faster than you can say “screw it!”

Chicken breast is a staple of any American household, and it is the usual suspect when it comes to protein sources for people trying to stay fit. Unfortunately, due to its low fat content, it is easily overcooked, leaving it rubbery and unpalatable. The solutions? Don’t overcook it and add a sauce! Usually cream sauces are full of saturated fat. I opted to use Laughing Cow cheese as a base for this sauce, a trick I learned from The Hungry Girl. That woman is a genius. I also used a bit of water mixed with flour as a thickening agent so that my sauce turned out velvety and rich.

Cooking Tips

-Low on time? Slice your chicken breast thinly to ensure even and fast cooking.

-substitute laughing cow cheese as the base of heavy cream-based sauces; add flour + water mixture to thicken

-when making any meat dish with a sauce, make sure to barely undercook the meat when you are searing. The meat can finish cooking in the sauce. If you cook thoroughly during searing and then cook in the sauce, you will have an overcooked rubbery piece of meat.

-when in doubt, do not overcrowd the pan when searing anything. You will end up with a steamy mess instead of the golden brown crust you are trying to achieve. Also, do NOT flip/turn the meat until you are sure the golden brown crust has formed. This will also leave you with steamed instead of seared food (Same thing applies when you are going to eat out at an AYCE Korean BBQ place. Just sayin….)

 

Recipe
Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 15 minutes

 

Ingredients
2 boneless skinless chicken breasts, sliced into medallions
2 packages cremini (baby Portobello) mushrooms
4 cloves garlic, minced
2 shallots, sliced
1 tbsp olive oil
1 tbsp butter
1 tsp garlic salt
1 tbsp black pepper
1 cup Marsala wine
2 wedges of original Laughing Cow cheese
1 cup grated Parmigianno Reggiano
1 tbsp flour
2 tbsp water
1 bunch chopped parsley

Season chicken breast slices with garlic salt and pepper. Let sit for about 10 minutes while you prep (chop) other ingredients.

Heat a skillet on high heat and add olive oil. Sear chicken breast pieces and place onto a plate when they are done searing.

Using the same pan, add butter, garlic, and shallot along with sliced cremini mushrooms. Sauté until mushrooms have become golden brown. Add Marsala wine to de-glaze pan. Cook for 1-2 minutes.

Add in seared chicken to the pan along with mushroom mixture. Add Laughing Cow wedges, and Parmigianno Reggiano. Turn heat to medium and allow sauce to reduce.

Mix flour with cold water thoroughly until all lumps have dissolved. Add flour water mixture to the chicken and continue cooking until the sauce has thickened. Taste for seasoning and add salt, pepper, red pepper flake, and Parmigianno Reggiano to taste.

Lastly, top with generous amounts of chopped parsley and serve. Enjoy!

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