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 cup flour
4 chicken breasts, boned, skinless (5 ounces)
1 tbsp olive oil
1/2 cup Marsala wine
1/2 cup chicken stock, skim fat from top
1/2 cup sliced mushrooms
1 tbsp fresh parsley, chopped
fresh juice from 1/2 lemon
1. Mix
together pepper, salt, and flour. Coat chicken with seasoned flour.
2. 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.
3. 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.
4. Return
browned chicken breasts to skillet. Spoon sauce over the chicken.
5. 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
National
Heart, Lung, and Blood Institute Health
Information Center