Low Iodine Leek Chicken Marsala with Mushrooms
Total time45 min
Prep time15 min
Cook time30 min
4.5(17)
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Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- ½ cup all-purpose flour
- ½ tsp salt
- 3 tbsp olive oil, divided
For the sauce
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 cups cremini mushrooms, thinly sliced (about 8 oz)
- 2 leeks, white and light-green parts only, thinly sliced and rinsed
- ½ cup white grape juice
- 1 cup low-sodium chicken broth
- 1 tsp fresh thyme leaves
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
- 2
Combine the flour and 1/2 tsp salt in a shallow dish. Dredge each cutlet in the flour mixture, shaking off any excess, and set aside on a plate.
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