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Patient Success Spotlight
“I have full use of my finger again with no pain!”
“Before starting therapy I had severe pain and restricted use of my middle finger. Now after completing my physical therapy I have full use of my finger again with no pain! Thank you Valley Rehab Services!” - Richard S. Take Care of Your Aches and Pains Before It’s Too Late.
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3050 Guernsey St. Suite B Bellaire, OH 43906 P : 740.325.1120 F : 740.325.1743
Healthy Recipe: CHICKEN & MUSHROOMMARSALA
• 4 chicken breast cutlets • ½ tsp ground pepper • ¼ tsp kosher salt plus ⅛ teaspoon • ¼ cup all-purpose flour
• 3 tbsp extra-virgin olive oil • 8 oz cremini mushrooms • 8 oz shiitake mushrooms • ½ cup chopped yellow onion
• 1 tsp fresh thyme leaves, plus more for garnish • ½ cup Marsala • ½ cup unsalted chicken broth • ½ tbsp butter
Season chicken with ¼ teaspoon each with pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm. Add the remaining 1 tablespoon oil and creminis to the pan; cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining ⅛ teaspoon salt. Add onion, thyme and the remaining ¼ teaspoon pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.
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