Chicken MarsalaSubmitted by: JENTRAN9055
IntroductionThis tangy healthy version of a classic with virtually no fat and is very low carb. My picky husband actually likes it, so I think it's a winner! This tangy healthy version of a classic with virtually no fat and is very low carb. My picky husband actually likes it, so I think it's a winner!
1/4 t black pepper
3/4 t salt
2 T whole wheat pastry flour
1/2 c fat free chicken broth
juice of 1/4 lemon wedge
1 c fresh sliced mushrooms
2 5 oz chicken breasts, boneless, skinless
1/2 c marsala wine
Non stick spray
Heat a heavy skillet over medium heat. Spray with non-stick spray and brown both sides of chicken. Remove browned chicken and reserve.
To skillet, add wine, lemon juice, broth and mushrooms. Stir to toss and heat through. Add browned chicken. Cover and simmer for 10-15 minutes until chicken is cooked through, turning occasionally. Uncover and simmer for 2-3 minutes more, or until sauce reduces and thickens.
Delicious served over noodles, rice or potatoes.
Number of Servings: 2
Recipe submitted by SparkPeople user JENTRAN9055.
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This was so very wonderful! I have recently learned that the way to keep dredged meat/poultry from sticking to the pan is to thoroughly (applying pressure) dry the chicken with paper towels. Oh my! It worked perfectly and the chicken browned so beautifully. The flavor balance was perfection. - 3/20/10