What’s For Dinner?
Chicken and Mushroom Marsala With Julienne Vegetables and Sauteed Linguine - from Piedmont Hospital
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . PIEDMONT HOSPITAL
1968 Peachtree Road N.W., Atlanta
Q: My husband had open-heart surgery at Piedmont Hospital in February. They served very good food, especially good since it was healthy-heart food. One dish in particular, the chicken marsala, was delicious. We would be so grateful if you could get the recipe. It is most difficult to find a flavorful recipe that is heart-healthy.
MARJORIE S. WOOD, Canton
A: Piedmont's dining system works just like hotel room service, right down to the delivery of each custom-ordered meal by a cart-pushing employee in a bow tie.
"There aren't too many hospitals that serve filet mignon, " notes executive chef Darryl Start, who sees to it that every meal is prepared to order, just like at a restaurant. "That's probably why we get a lot of excitement about our food."
Hands on time: 20 minutes Total time: 20 minutes Serves: 4
4 tablespoons olive oil, divided
4 skinless, boneless chicken breast halves
8 ounces fresh button mushrooms, sliced
2 cups fresh julienne carrots, zucchini and yellow squash (about 1 each)
2 cups prepared linguine
1 cup Marsala Sauce (see recipe)
4 sprigs fresh basil
6 (2-ounce) servings
Hands on: 15 minutes
Total time: 30 minutes
2 tablespoons olive oil
1 teaspoon minced fresh garlic (1 large clove)
2 teaspoons minced fresh onion
1 portobello mushroom cap, cleaned and sliced
4 ounces fresh button mushrooms, sliced
1/2 cup marsala wine
4 beef bouillon cubes
1 cup hot water
1 teaspoon cornstarch
2 teaspoons cold water
Pepper to taste
For Marsala Sauce:
Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until tender, 1 to 2 minutes. Add the portobello and button mushrooms; cook until tender, about 5 minutes. Remove the pan from the flame and add the wine. Return to the heat and bring wine to a boil. Dissolve the bouillon cubes in the hot water and add to the pan. Let simmer for 15 minutes. Stir the cornstarch into the cold water to form a paste. Stir into the simmer liquid; continue to stir until thickened, about 1 minute. Cook an additional 2 to 3 minutes. Season to taste with pepper.
This entree may be heart-healthy, but it's tasty enough and attractive enough to serve to dinner guests. Make sure you prepare the Marsala Sauce and the linguine in advance.
The sauce is low-fat but very flavorful, perfect for pasta, meats or vegetables. To turn it into a vegetarian sauce, substitute all-vegetable bouillon cubes. You can use concentrated stock for the beef bouillon.
Per serving: 402 calories (percent of calories from fat, 38), 32 grams protein, 30 grams carbohydrates, 4 grams fiber, 17 grams fat (2 grams saturated), 66 milligrams cholesterol, 202 milligrams sodium.
Per serving: 71 calories (percent of calories from fat, 71), 1 gram protein, 3 grams carbohydrates, trace fiber, 5 grams fat (1 gram saturated), trace cholesterol, 410 milligrams sodium.