|
Wine, lemons, and mushrooms flavor this chicken recipe the lower salt
and lower fat way.
| 1/8
tsp |
black pepper |
| 1/4
tsp |
salt |
| 1/4
C |
flour |
| 4 |
chicken breasts, boned, skinless
(5 ounces) |
| 1
Tbsp |
olive oil |
| 1/2
C |
Marsala wine |
| 1/2
C |
chicken stock, skim fat from top |
| 1/2
lemon |
fresh lemon juice |
| 1/2
C |
sliced mushrooms |
| 1
Tbsp |
fresh parsley, chopped |
- Mix 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.
Yield: 4 servings--Serving Size: 1 chicken
breast with 1/3 cup sauce
Each serving provides:
Calories: 277
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 77 mg
Sodium: 304 mg
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