Nutrition Facts
| 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 and Preparation
| 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.
Exchanges
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