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

Nutrition Facts

Serving Size1 chicken breast with 1/3 cup sauce
Total Fat8 g
Saturated Fat2 g
Cholesterol77 mg
Sodium304 mg

Servings and Times


Ingredients and Preparation

Black pepper1/8 teaspoon
Salt¼ teaspoon
Flour¼ cup
Chicken breasts, boned, skinless4 (5 ounces)
Olive oil1 tablespoon
Marsala wine½ cup
Chicken stock, skim fat from top½ cup
Fresh lemon juice½ lemon  
Sliced mushrooms½ cup
Fresh parsley, chopped1 tablespoon
  1. Directions
  2. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
  3. 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.
  4. 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.
  5. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
  6. Cover and cook for about 5-10 minutes or until chicken is done.
  7. Serve sauce over chicken. Garnish with chopped parsley.