Serving size: 1 chicken breast with 1/3 C. sauce
240 calories, 24 grams protein, 7 grams total fat, 1 gram saturated fat, no trans fat, 65 milligrams cholesterol, no carbohydrates, 12 grams dietary fiber, 320 milligrams sodium
- 1/8 teaspoon balck pepper
- 1/4 teaspoon salt
- 1/4 C. flour
- 4 4-oz. boneless, skinless chicken breasts
- 1 T. estra-virgin olive oil
- 1/2 C. Marsala wine
- juice of 1/2 lemon
- 1/2 C. chicken broth
- 1/2 C. sliced mushrooms
- 1 T. chopped fresh Italian flat-leaf parsley
Mix together pepper, salt and flour. Coat chicken with seasoned flour. In a large, heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Remove chicken pieces from skillet and set aside. To the skillet, add wine and stir until the wine is heated. Add lemon juice, broth and mushrooms. Stir to combine, then 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 cooked through. Garnish with parsley.