Plenty of delicious flavor without too much fat or salt.
0.12 tsp black pepper
1/4 tsp salt
1 tbsp olive oil
4 breasts, bone and skin removed chicken breast
1/2 cup chicken stock
1/2 lemon yields lemon juice
1/2 cup pieces or slices mushrooms
1 tbsp parley
4 fl oz masala wine (1/2 cup)
1/4 cup flour
Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
In heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides, then remove and set aside.
To skillet, add wine and stir until heated. Add juice, stock, and mushrooms. Stir, reduce heat, and cook for about 10 minutes, until sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over chicken.
Cover and cook for about 5–10 minutes or until chicken is done.
Serve sauce over chicken. Garnish with chopped parsley.
in 1 serving of Chicken Marsala.
, 11% carbs, 70% protein.
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