Hi Girls!
Sorry to be MIA yesterday – was furiously cleaning house to get ready for friend’s Mary Kay party. Now own very large quantity of Mary Kay products. Isn’t friendship beautiful?
Anyway – I wanted to share this awesome recipe with you. I tried it over the weekend and both my husband and I loved it. Plus, it gets better after a day in the fridge. So here it is, courtesy of Tosca Reno’s diet book:
Chicken Marsala
4 boneless skinless chicken breasts, about 6 oz each
2 tsp fennel seeds, ground
1 tsp sea salt
½ tsp black pepper
½ tsp res pepper flakes
16 small carrots, peeled
3.5 cups marsala wine (full disclosure: All I had was cabnernet sauvignon, and it still tasted great!)
8 pieces of dried porcini mushrooms
2 shallots, sliced thin
4 cloves garlic, smashed
Cooking oil spray
4 Tbsp nonfat yogurt
4 sprigs rosemary for garnish
Mix fennel through pepper flakes in bowl. Sprinkle over chicken breasts and set aside. Boil carrots for 4 minutes then rinse under cold water and set to dry on paper towel. Bring wine to a boil on medium heat – add mushrooms, shallots & garlic. Season with some salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside.
Coat grill (I used George Foreman grill) with cooking spray and cook chicken breasts until they have lost all pink in the middle (that was 6 minutes on the foreman grill – probably longer on outdoor grill). Grill carrots, rotating until charred.
Return sauce to a simmer, remove from heat, and whisk in yogurt. Divide carrots among four plates and top with chicken, sauce, and sprig of rosemary.
BFL notes: I turned one half of a chicken breast, plus sauce and carrots into a BFL meal. I added ½ of a nuked sweet potato with cinnamon and splenda. DELICIOUS!
1/8 of recipe contains: 344 calories, 24 g protein, 15.5 g fat, 31 carbs. And worth every one!