Chicken Marsala and Sesame Kale

Tonight I was in a hurry to make something that was quick and didn't take a lot of time...well, actually, that's all of the time. Here's a great recipe that literally takes minutes (20 tops?) and is way de-lish, healthy, and of course, gluten free. This is a healthier alternative to a regular pasta marsala that is ladened-with-butter:-) (not your Olive Garden Marsala with 2000+ calories-yikes!) 
-Substitute regular flour for the rice flour and you'll have a "regular" marsala.
 Enjoy!

Chicken Marsala

INGREDIENTS:

4 boneless, skinless chicken breasts

2 T rice flour (can use sorghum or white rice)

2 T Smart Balance spread or olive oil

2 cups mushrooms, sliced

3/4 c Marsala Cooking Wine

1/4 c water

2 T fresh parsley, chopped (or 1 tsp dried)

1 tsp rosemary

DIRECTIONS:

Pound chicken until thin.  Saute or boil until cooked in ~1 tsp olive oil.  In a separate skillet, melt spread (or olive oil) and saute mushrooms over med heat until browned, 10 mins.  Add wine, water, parsley and rosemary. Turn on low.  After chicken is cooked, cut in large chunks and dredge lightly on both sides with flour.  Stir coated chicken in w/ mushrooms mixture.  Keep on low heat, stirring once until sauce is thickened.

Sesame Kale

INGREDIENTS:

1 large bunch kale, chopped

1 tsp olive oil

1 T lemon juice

1/4 tsp pepper

1-2 tsp sesame seeds

DIRECTIONS:

Heat olive oil on med heat, add kale.  Saute for ~5 mins until kale slightly cooked.  Sprinkle lemon juice, pepper and seeds and mix while on stove.  Saute for another 2-3 mins until kale is slightly wilted. 

Remove from heat, and place chicken marsala mixture on bed of kale.

Enjoy!!!

                         (The pictures don't quite do it justice-not my expertise by any means;-)