|Easy Chicken Marsala|
We found this recipe a while ago....looked simple and the male half of this couple prefers tomato based sauces. It's been so long, we can't remember which site we found it on, but we do know it was a low fat recipe website.
Since the male half of this couple doesn't need to lose weight, his treat with this dish is some mashed potatoes. Next time we'll serve this on top Tofu Shirataki Noodles. During Consolidation and Stabilization we would also add some parmesan cheese to this recipe.
Prep Time: 15 minutes
Bake Time: 30 minutes, 350 degrees Fahrenheit
1 pound chicken tenderloins or chicken breasts (boneless, skinless)
15 oz or 14.5 oz can of herbed diced tomatoes
1/4 t. kosher salt
1/2 t. natural sweetener
2 T. marsala cooking wine
1/8 t. fresh ground pepper
8 oz. fresh mushrooms, sliced (we used baby portabellas)
Rinse and pat dry chicken. Place in a baking dish. Place sliced mushrooms on the chicken. We put our tomatoes in the blender since the male half of this couple doesn't like chunky tomatoes. Mix in the rest of the ingredients and pour tomato sauce over chicken. Cover tightly with foil and bake for 30 minutes, 350 degrees Fahrenheit or until cooked. NOTE: 30 minutes made our tenderloins dry, next time we'll bake the tenderloins for 20 minutes, then check to see if it's cooked.