I love mushrooms! I know for some, it's an acquired taste – mostly due to texture, but I love them and always have. Not only do they taste good, but they are really good for you. Each variety serves a different function. Shiitake mushrooms are beneficial to your immune system function. Dried white button mushroom extract was found to be as effective as taking supplemental vitamin D2 or D3. Oyster mushrooms are a great source of iron. Crimini and portobello mushrooms are great anti-oxidants. And did you know that by eating 10 grams of mushrooms every day reduces the rate of breast cancer by 64%? Isn't that amazing? So here's a yummy recipe to help you get some mushrooms into your diet. Enjoy!
1/2 c. chick pea flour (use any kind of flour you want here or breadcrumbs)
2 (6 to 8oz) boneless, skinless chicken breasts pounded thin and cut in 4 pieces
3 c sliced mushrooms
1 Tbsp olive oil
4 Tbsp Earth Balance (or butter)
3/4 c Marsala
1 c chicken stock
Salt & Pepper to taste
Dredge the chicken in the flour (or breadcrumbs). Heat the oil in a large skillet over medium heat until very hot, but not smoking. Add 1 Tbsp of butter and cook the chicken until golden brown on both sides. Transfer to a plate and set aside. Add 1 Tbsp of butter to the pan and add the mushrooms. Cook the mushrooms, stirring frequently, until they are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes or until the sauce has thickened slightly. Lower the heat to low and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened – about 5/6 minutes. Swirl in the remaining 2 Tbsp of butter, add salt and pepper to taste.