NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cremini mushrooms

0.5 cup cooked linguine

2 tbsp Marsala wine

0.25 cup chicken broth

1 tsp olive oil

2 cloves garlic

1 tbsp shallot

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove and set aside.

• 3

  In the same skillet, add sliced mushrooms and minced shallots, sautéing until the mushrooms are browned and tender.

• 4

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 5

  Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Whisk the arrowroot powder into the chicken broth until smooth, then pour into the skillet and simmer until the sauce thickens into a silky glaze.

• 7

  Return the chicken to the skillet, tossing to coat thoroughly in the mushroom sauce.

• 8

  Serve the chicken and mushrooms over the warm linguine and garnish with chopped fresh parsley.