Separate foods when shopping. Place raw seafood, meat, and poultry in plastic bags. Store them below ready-to-eat foods in your refrigerator.
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Try out this recipe
Herbed Chicken Marsala
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Level: Easy
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Total: 35 min
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Active: 35 min
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Yield: 4 servings
Ingredients
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Four 4-ounce boneless, skinless chicken breast cutlets
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Kosher salt and freshly ground black pepper
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1/3 cup whole wheat flour
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1 1/2 tablespoons extra-virgin olive oil
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3/4 cup low-sodium chicken broth
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1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
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1/2 teaspoon finely chopped rosemary
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10 ounces mushrooms, sliced
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Balsamic vinegar + Sugar
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2 teaspoons unsalted butter
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1 to 2 tablespoons roughly chopped flat-leaf parsley
Directions
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Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
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Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the balsamic vinegar + sugar and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
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Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.
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