Difference between revisions of "Chicken Marsala III"
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* ¼ cup reduced sodium [[chicken broth]] | * ¼ cup reduced sodium [[chicken broth]] | ||
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# Sprinkle the chicken with the salt and pepper. | # Sprinkle the chicken with the salt and pepper. | ||
# Heat the oil in a large nonstick skillet over medium-high heat. | # Heat the oil in a large nonstick skillet over medium-high heat. | ||
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[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
| − | [[Category:Diabetic-Friendly]] | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Marsala Recipes]] | [[Category:Marsala Recipes]] | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
Latest revision as of 10:47, 15 July 2012
Description
Contributed by Anita at Healthy Recipes For diabetic Friends Y-Group
- Serves 4
Ingredients
- 4 (¼-pound) thin-sliced chicken breast cutlets
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- 2 tsp olive oil
- 2 cups sliced fresh mushrooms
- 2 tsp all purpose flour
- ¼ cup marsala wine
- ¼ cup reduced sodium chicken broth
Procedures
- Sprinkle the chicken with the salt and pepper.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the chicken and cook until cooked through, about 3 mins on each side.
- Transfer the chicken to a platter and keep warm.
- Add the mushrooms to the skillet and cook, stirring frequently, until browned, about 3 mins.
- Sprinkle the mushrooms with the flour, stirring to blend.
- Add the marsala and broth; bring to a boil.
- Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
- Spoon the sauce over the chicken.
Nutritional information
Per serving (1 chicken cutlet with ¼ cup sauce)
- 164 Cal | 4g Fat | 1g Sat Fat | 0g Trans Fat | 66mg Chol | 430mg Sod | 3g Carb | 0g Fib | 28g Prot
