This recipe is so yummy and quick to make. My inspiration for this recipe came forhttp://www.smittenkitchen.com, she has some really nice recipes online that have inspired me in the past, and I like to visit her site often for new ideas.

Gluten-free recipes are also available, but for the most time, I recreate them into the recipe that fits my needs.

For today’s recipe you will need:

  • 4 chicken breasts (organic, free-range humanly raised is always preferred, natural without antibiotics and hormones as well) sliced in halves, so they are thinner, sprinkle with salt and pepper
  • 6 cups of mushrooms sliced (any mushrooms are fine, you can have a variety of mushrooms as well, and you can use less than I did, I just love mushrooms, so we like to have a lot)
  • 1 small onion or ½ of a large onion thinly sliced
  • 2 garlic cloves
  • ½ Marsal Wine
  • 2 cups of chicken stock or bone broth

In a pan heat some olive oil about 2-3 tablespoons

Add chicken to the pan and brown from both sides, once browned remove the chicken from the pan.

Add onion and mushrooms to the pan and cook until about half of the juices from the mushrooms is evaporated.

Add the marsala wine and boil down just a for about 2 minutes, then add the chicken stock.

Bring mixture to a boil, then turn to medium/low heat and let simmer for 20-25min.

Add some parsley at the end or baby spinach 3 minutes before finished, ad some salt pepper cayenne to taste and enjoy.

Last night we had this deliciousness over leftover quinoa and some salad with a nice balsamic vinaigrette.

This also goes really nice over gluten-free pasta, zucchini noodles, veggie noodles, or rice.

Enjoy it any way you like, home cooking gives you such high-quality nutrients your body needs to stay healthy, so I’m just proud of you for cooking. Keep up the good work.

Until next time,

Xx Andi

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