Sunday, January 10, 2016

Merlot Unchicken

This is a spin on chicken Marsala for people like me who don't really keep Marsala wine on hand. The sauce turned out SO good! I served it atop a Gardein Scallopini and a serving of cavatappi noodles. I made simple garlic butter brussels sprouts as a side vegetable, and it was a great combination.

1 TBS olive oil
1 TBS margarine
1 medium white or yellow onion, diced
12 ounces of button mushrooms, cleaned and sliced thinly
1 cup of water
1 un-chicken bouillon cube (I use Edward & Sons)
1/2 cup Merlot wine (or whatever red wine you have on hand)
 1 TBS tomato paste
.5 tsp dried thyme
.5 tsp cracked black pepper
1.5 TBS cornstarch whisked into 2 TBS water

Heat the oil and margarine until the margarine melts, then add the onion and cook until soft, about 10 minutes. Add in the mushrooms and cook for another 10 minutes, until the mushrooms have released their juices. Set this mixture aside in a bowl and add the water, bouillon cube, Merlot, tomato paste, thyme, and pepper to the pan. Cook that for a minute, then add the cornstarch and whisk until is boils (if you don't keep whisking, it'll thicken into clumps, which you do not want). Add in the mushroom-onion mix and let simmer on low heat for 10 minutes, stirring as needed until the flavors all come together.

Nutrition (for 1/4 of the recipe)

Calories: 132
Protein: 2.6 g
Carbs: 7.6 g
Fat: 7.9 g
Fiber: 1.5 g
Sugars: 3.4 g
Vitamin A: 1%
Vitamin C: 5%
Calcium: 3%
Iron: 3%

Nutrition for the meal
1/4 of the sauce, 1 serving of cavatappi, 3/4 cup of brussels sprouts with garlic powder and 1/4 TBS of margarine, and 1 Gardein Chick'n Scallopini

Calories: 522
Fat: 17.8 g
Protein 23 g
Carbs: 63 g
Fiber: 1.5 g
Sugars: 8.8 g
Vitamin A: 20%
Vitamin C: 133%
Calcium: 8%
Iron: 27%

No comments:

Post a Comment