Chicken MarsalaEn Español (Spanish Version)
6.5 gSaturated Fat1.5 gSodium
427 mgTotal Carbohydrate
11 gDietary Fiber0.5 gProtein
34 gServings2IngredientsMeasuresBoneless, skinless chicken breasts2 (5-ounce)Salt1/8 teaspoonDash of freshly ground pepperFlour2 tablespoonsOlive oil2 teaspoonsMarsala wine¼ cupChicken stock¼ cupFresh lemon juice2 teaspoonsMushrooms, sliced½ cupFresh parsley, chopped1 tablespoonDirectionsPound 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
Side Suggestions: Angel Hair Pasta
Cook according to package directions, omitting salt and oil. Toss with olive oil and parsley. Season with freshly ground pepper to taste.
Side Suggestions: Broccoli