Chicken Marsala
Adapted from CooksAid.com
| Serving Size | 1 |
| Calories | 278 |
| Total Fat | 6.5 g |
| Saturated Fat | 1.5 g |
| Sodium | 427 mg |
| Total Carbohydrate | 11 g |
| Dietary Fiber | 0.5 g |
| Protein | 34 g |
| Ingredients | Measures |
|---|
| Boneless, skinless chicken breasts | 2 (5-ounce) |
| Salt | 1/8 teaspoon |
| Dash of freshly ground pepper |
| Flour | 2 tablespoons |
| Olive oil | 2 teaspoons |
| Marsala wine | ¼ cup |
| Chicken stock | ¼ cup |
| Fresh lemon juice | 2 teaspoons |
| Mushrooms, sliced | ½ cup |
| Fresh parsley, chopped | 1 tablespoon |
- Directions
- Pound chicken between 2 pieces of plastic wrap until ¼ inch thick.
- Combine salt, pepper, and flour on a shallow plate. Add chicken, one piece at a time, and turn to coat.
- Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2-3 minutes on each side, until browned. Remove from skillet and set aside.
- Reduce heat to medium-low. Add wine and stir. Then add stock, lemon juice, and mushrooms. Stir to combine and cook for about 6-8 minutes, until sauce is partially reduced.
- Add chicken back into the skillet and spoon over sauce. Cover and cook for 4-6 minutes, until chicken is cooked through.
- Place chicken onto plates, spoon over sauce, and top with parsley.
4 very lean meats; 0.5 starches; 1 fat; 0.5 vegetables
Cook according to package directions, omitting salt and oil. Toss with olive oil and parsley. Season with freshly ground pepper to taste.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.