Chicken MarsalaEn Español (Spanish Version)
Wine, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.
Serving Size1 chicken breast with 1/3 cup sauceCalories
8 gSaturated Fat2 gCholesterol
304 mgServings4IngredientsMeasuresBlack pepper1/8 teaspoonSalt¼ teaspoonFlour¼ cupChicken breasts, boned, skinless4 (5 ounces)Olive oil1 tablespoonMarsala wine½ cupChicken stock, skim fat from top½ cupFresh lemon juice½ lemon Sliced mushrooms½ cupFresh parsley, chopped1 tablespoonDirectionsMix together pepper, salt, and flour. Coat chicken with seasoned flour.In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.Return browned chicken breasts to skillet. Spoon sauce over the chicken.Cover and cook for about 5-10 minutes or until chicken is done.Serve sauce over chicken. Garnish with chopped parsley.