CHICKEN MARSALA

Wine, lemons and mushrooms flavor this chicken recipe the lower salt and fat way
 

Ingredients:
1/8 tsp black pepper
½ C Marsala wine
1/4 tsp salt   
½ C chicken stock, skim fat
   from top
1/4 C  flour 
Fresh lemon juice (half lemon)

4 chicken breasts, boned,
  skinless        
1/2 C sliced mushrooms
  (5 ounces)        
1 Tbsp fresh parsley, chopped
1 Tbsp olive oil

Preparation:
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 (10 both sides. Then remove chicken from skillet and set aside.
 
3. To the skillet, add wine and stir until the wine is lw1itcd. 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. Cover and cook for about 5-10 minutes or until chicken is done.
 
5. Serve sauce over chicken. Garnish with chopped parsley.
 

YIELD: 4 servings, Serving Size: 1 chicken breast with 1/2 cup sauce
 

Each Serving Provides:
Calories: 277
Total fat: 8g
Saturated fat: 2g
 

Cholesterol: 77mg
Sodium: 304mg