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Today’s recipe is a sneak peek from Healthy Pregnancy Super Foods, which is being released next Monday, January 1Oth!  This book is primarily aimed at pregnant women who are looking to simplify good nutrition.  Especially if you’re used to books that teach you about many different food groups and nutrients and make you count things, or which have “healthy” foods that sound like the last foods you actually want to eat, this book is for you!

Not expecting?  As you’ll see from this recipe, the super food recipes are really universal, and so is the general super food information.  We can all stand to have more super foods in our diets!

Ingredients:

Marinade

 

  • ½ c. onion, chopped
  • 2 cloves garlic, chopped
  • ½ c. dry marsala wine
  • 1 tsp. basil
  • ½ tsp. thyme
  • ½ tsp. oregano
  • 1 tsp. sea salt
  • ½ tsp. pepper

 

 Flour

 

  • 1/3 c. sprouted flour
  • ½ tsp. sea salt
  • ½ tsp. oregano
  • 1 tsp. basil
  • ½ tsp. parsley
  • ½ tsp. black pepper
  • ¼ tsp. thyme

 

 

  •  1 lb. chicken, sliced very thinly
  • 4 – 6 white mushrooms, sliced
  • ½ small onion, sliced
  • 3 tbsp. olive oil
  • 4 tbsp. butter, divided
  • 2 cloves garlic, chopped
  • ½ c. marsala wine
  • 1 c. chicken stock

 

Directions:

In a large glass bowl, mix all the marinade ingredients.  Add the sliced chicken and enough water to cover.  Place in the fridge overnight, or at least 8 hours. 

When ready to cook, mix flour ingredients together in a medium bowl.  Heat olive oil and 2 tbsp. butter in a large frying pan over medium heat.  Dip chicken into the flour mix, and then place into pan to fry (probably in 2 batches).  Add the garlic along with the chicken.  Set chicken aside when cooked through.  In the pan, add remaining butter, onion, and mushrooms.  Cook until mushrooms are done.  Add marsala wine and deglaze the pan (stir around to get all the browned bits off the bottom).  Add chicken stock, and a bit of salt and pepper.  Boil for 15 – 20 minutes, until reduced by half.  At this point, either add the chicken back to the pan and coat with sauce, or pour the sauce over the chicken on plates to serve.  Makes 4 servings.


This is the writings of:

Kate is wife to Ben and mommy to Bekah (5), Daniel (4), Jacob (2), and Nathan (born March 2013). She is passionate about God, health, and food. She has written 7 cookbooks and a book entitled A Practical Guide to Children's Health. When she's not blogging, she's in the kitchen, sewing, or homeschooling her children. You can also find her as a contributor at Keeper of the Home.

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3 Comments

  1. This looks so yummy!!! Thank you so much for sharing! We are just gearing our home for healthier eating (step by step or I get horribly overwhelmed and want to throw in the towel). This looks like it could make the menu list and stay there!!! :)

    Reply

  2. Funny-my husband had this for dinner tonight before playing in a band at a dinner theater! I've never made it and don't order it at restaurants because I don't like mushrooms, but I saved this so I can make it at home w/o them!

    Reply

  3. Why do your blog links on the bottom of each post change and rotate? I have had a few I was trying to click on but they change every time I continue to scroll down to it. Then I can’t find them again or have no idea what the name of the post was?

    Reply

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