Ingredients :
- 4 boneless chicken breasts
- to taste Salt and pepper
- 2 tsp minced garlic
- 1 cup sliced mushrooms
- 1 cup sweet Marsala cooking wine *chicken broth is a good sub!
- 1/2 water
- 1/4 cup corn starch
- Fresh parsley, roughly chopped
- Vegan option just use mushroom and wine sauce
- For Green Beans
- 1 lb French green beans
- 3 tbs melted coconut oil or olive oil
- 5 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp lemon juice
- Pinch red pepper flakes *optional
Method :
- Pan sear the chicken breast in a pan of oil for 2 min on each side.
- Once chicken is done place chicken on to sheet tray and bake at 320 for 15-20 min.
- In the pan from earlier add garlic an mushrooms and cook until translucent. Once garlic and mushrooms are done add in wine and reduce the sauce.
- Once sauce is reduced add in a slurry(cornstarch and water mixed).Once the sauce thickens turn off burner and set sauce to the side. Serve immediately and garnish with minced parsley.
- In a large sauté pan, toss the green beans with oil,salt, black pepper and garlic. Add red pepper flakes, if using. Sauté green beans until al dente and serve immediately.
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