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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Chicken Marsala

Chicken Marsala

The Breakdown: 

Serving Size - 3

  • Local, Organic Boneless Skinless Chicken Breast - 3 Breasts
  • All Purpose Flour - 2/3 cup
  • Marsala Wine - 3/4 cup
  • Low Sodium Chicken Stock - 1 cup
  • Cremini Mushrooms - 2 cups, chopped
  • Shallot - 1, diced finely
  • Frozen Peas - 1 cup
  • Flat-Leaf Parsley - 1/2 bunch, chopped
  • Thyme - 4 sprigs
  • Unsalted Butter - 4 tbsp
  • Corn Starch - 2 tbsp
  • Lemon - juice of 1/2
  • Garlic - 3 cloves, minced
  • EVOO
  • S&P

 

How to: 

1. Cut breasts horizontally to form 6 flat filets, then pound to about 1/2 inch thick

2. Season both sides with salt and pepper

3. Place flour on a separate plate and dredge chicken in flour, coating both sides

4. In a large skillet over medium-high heat, melt 1 tbsp of unsalted butter and 1 tbsp of EVOO 

5. Add chicken to pan and cook for 3 minutes on each side, until golden brown. Transfer chicken to a plate and add additional tablespoon of butter and EVOO and then cook remaining pieces. 

6. Add 1 additional tbsp of butter and EVOO and add shallot and dash of salt and pepper

7. As shallot begins to turn translucent, add garlic and mix

8. Add the chopped cremini mushrooms, sprinkle with salt and pepper

9. As mushrooms soften (about 2-3 minutes), add half of the chicken stock, Marsala wine and peas

10. Add the thyme sprigs and allow Marsala wine to simmer over medium-low heat for about 5-7 minutes allowing to reduce by half

11. Add the additional stock and corn starch into the pan and mix

12. Raise heat back to medium-high, add last tbsp of butter and chicken back into the pan

13. Cook chicken for 2 minutes or until cooked through

14. Discard thyme sprigs and add lemon juice

15. Serve and enjoy!

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