Marinated chicken cutlets served with delicious zoodle pasta. Yield: 4 portions.
- 4 slices chicken cutlets
- 1 shallot, slices
- Oil, to sauté
- 1 can tomato sauce
- ¼ cup sherry wine
- 2 tbsp brown sugar
- 2 crushed garlic
- 1 tbsp soy sauce
- salt and pepper, to taste
In a bow, combine and mix the sauce ingredients.
Wash and pat dry the chicken and then let it marinade into ½ cup
of the sauce for a while or overnight in the refrigerator.
Zoodles: heat some oil in a pan and sauté the shallot for 5 to 7 minutes.
Add the zoodles and let it sauté for 2 minutes until tender and then
add the remaining sauce to the pan and mix together.
Grill the chicken until desired doneness; plate the zoodles topped with the chicken and enjoy!
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