Dinner: Chicken Marsala II

A really healthy creamy chicken marsala.

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Marsala II

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1/2 oz sour cream, light
1 tsp ground oregano
1 dash pepper
1 dash sea salt
1 tbsp olive oil
2 breasts, bone and skin removed chicken breast
1 cup pieces or slices mushrooms
1/2 cup sliced onions
4 oz marsala wine

Instructions

1. Cut the chicken into 2 1/2 to 3" pieces (almost like half a chicken tender).

2. Put olive oil into a large skillet pan and heat up to medium-high.

3. Add chicken pieces to the hot pan and sprinkle with ground oregano (flakes will work but the taste is a bit better with ground), sea salt and pepper. Cover and let sauté for about 3 minutes.

4. Turn the chicken pieces over, add the mushrooms and onions tucked all around the chicken pieces. Sprinkle whole dish with remaining oregano, sea salt and pepper. Cover and let sauté for another 4 minutes or so.

5. Stir until all onions, mushrooms and chicken appear to be tender, usually about a total of 7-8 minutes.

6. Turn down to about medium heat and add the marsala wine, give it a rapid simmer for another 5 minutes. Add 1 tablespoon of low fat sour cream, stir in, cover and take the dish off the burner to allow to cool some.

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