- 6
Ingredients
- 1/4 c. rice flour
- 6 thin cut boneless skinless chicken breasts, about 4oz ea.
- 3 Tbsp. olive oil
- 1 pkg. 8 oz. sliced brown mushrooms
- 1/2 c. marsala wine
- 1/2 c. beef broth
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1 pkg. 10oz. brown rice couscous
- 1 Tbsp. unsalted butter
- 1 Tbsp. chopped parsley
Preparation
Step 1
Place the rice flour on a large plate. Coat the chicken in the flour. Heat a large nonstick skillet over medium high heat. Add 1 Tbsp. oil and saute half the chicken for 1-2 min. per side until lightly browned. Remove to a plate and keep warm. Repeat with a second Tbsp. of oil and the remaining chicken.
Add the remaining Tbsp. oil to the skillet and stir in the mushrooms. Cook for 2-3 min. until tender. Off heat, add in the marsala and cook for 1 min. scraping any browned bits from the skillet. Add the broth, salt and pepper. Bring to a simmer and return the chicken and any accumulated juices to skillet. Gently simmer, covered, for 15 min.
Meanwhile prepare couscous following pkg. directions about 15 min.
Stir butter and parsley into the sauce and serve with the cooked couscous.