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Chicken Marsala
(Prep Time: About 30 minutes. Serves 4)

1 lb. boneless, skinless chicken breasts, pounded thin
2 tablespoons all-purpose flour (more or less)
¼ teaspoon salt (optional)
½ teaspoon garlic powder
½ teaspoon black pepper
1 to 2 tablespoons olive oil, divided use
½ cup mushrooms, sliced
½ cup Marsala wine
½ cup chicken broth (defatted, low-sodium)
½ teaspoon dried basil
½ teaspoon onion powder
4 servings rice, prepared without added salt or butter

In a shallow dish, combine the flour, garlic powder and black pepper. Dredge the chicken pieces. In a nonstick skillet, saute the chicken using as little oil as possible, until lightly browned. Remove the chicken from the skillet and set it aside.

Add the mushrooms to the skillet, and saute for a few minutes. add a little extra oil if need be, but use it sparingly. Add the wine, and deglaze the skillet. Bring the mushroom-wine mixture to a boil and add the chicken back to the skillet. Simmer, uncovered, for a couple of  minutes, to heat the chicken through.

Serve with cooked rice (or pasta).

Calories
356
Protein (g)
29.9
Cholesterol (mg)
65
Fat (g)
8.2
Carbs (g)
40.3
Sodium (mg)
288



Calories from:
Fat
21.1%
Carbs
45.3%
Protein
33.6%

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