Serves: 1
Preparation time: 5 min
Cooking time: 20 min
1 tsp olive oil
1 boneless, skinless chicken breasts, 4 to 6 oz each
Salt to taste
Freshly ground black pepper
1 Tbsp flour for dredging
2 oz mushrooms, sliced
2 Tbsp Marsala wine
2 1/2 Tbsp low-sodium chicken broth
2 tsp chopped parsley
1. Heat the olive oil in a large, non-stick skillet. While the oil
is heating, season the chicken with salt and pepper and dredge it
in flour.
2. Saute the chicken over medium-high heat until golden brown, about
2 minutes on each side. Remove the chicken to a platter and keep warm.
3. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to
release any caramelized bits that may be stuck to the pan and cook
until the wine is almost completely evaporated.
4. Add the chicken broth , chicken and any juices that have accumulated
on the platter. Simmer until the chicken is cooked through, about
10 minutes.
5. Remove the chicken to a clean serving platter and keep warm. Simmer
the broth mixture until it has reduced by half, about 5 minutes. Spoon
the sauce over the chicken, sprinkle with parsley and serve.
Serving Size: 1 chicken breast
Nutrition per Serving:
243 Calories, 7g Total Fat, 1g Saturated Fat, 4g Monounsaturated Fat,
1g Polyunsaturated Fat, 0g Trans Fatty Acid, 0g Omega-3 Fatty Acid,
1g Omega-6 Fatty Acid, 83mg Cholesterol, 35g Protein,
7g Total Carbs, 1g Dietary Fiber, 0g Soluble Fiber, 0g Insoluble Fiber,
1g Sugar, 25% Calories from Fat, 57% Calories from Protein,
8% Calories from Carbs
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