1/4 C. Whole Wheat Flour

1/4 C. Olive oil

1 ea Bay leaf

2 T. Dry marsala

1 1/2 C. Chicken broth, warm

1 C. Mushrooms, sliced

To taste Salt and Pepper

2 C. Haricot Verts (Thin French String Beans)

2 tsp. Olive oil

2/3 C. Short Grain Brown Rice

2 2/3 C. Water

1/4 C. Onion, diced

1 tsp. Olive Oil

1 T. White Wine

1 T. Parmesan

1 tsp. Extra Virgin Olive Oil

3 C. Chicken stock

4 ea. Roma Tomatoes, sliced 1/4 inch thick

2 T. Balsamic Vinegar

1 tsp. Fresh Oregano, chopped

1 T. Fresh Basil, cut into chiffonade (thin strips)

1 tsp. Extra Virgin Olive Oil

To taste Salt and Pepper

 

In a saucepot, heat 2 tsp. olive oil and 2 tsp. of whole wheat flour and cook over medium heat until golden brown (this creates a nutty paste called a roux). Add mushrooms, cook for 3 minutes, and add marsala, cook for 1 minute. Add chicken broth and bay leaf, and simmer for 20 minutes. Dredge chicken breast strips in remaining whole wheat flour. Heat 3 tsp. olive oil in a sauté pan over high heat and add chicken until cooked through. Drain oil from pan. Add marsala sauce and warm through, but do not continue to cook the chicken breast or it will become overcooked. To make Haricots verts: Heat olive oil in a sauté pan over medium high heat. When oil is hot, add haricots verts and stir fry for 3 minutes, remove from heat, and serve. To make Risotto: Heat olive oil in saucepot, heat olive oil over medium, add onion and rice and sweat for 2 minutes. Add white wine and cook for 1 minute, then add 1 C. chicken stock. Stir rice frequently. As liquid is absorbed and the bottom of the pan is visible, add another C. of stock, repeating until all stock is absorbed, approximately 45 minutes. Drizzle with extra virgin olive oil and add parmesan if using. To marinate Tomatoes: Combine all ingredients.