Chicken Marsala
4 boneless, skinless chicken-breast halves (1 lb.)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon sage
1 teaspoon vegetable oil
1/2 cup finely chopped onion
1/2 pound mushrooms, sliced
1/4 cup Marsala wine
1/2 cup fat-free chicken broth
1 tablespoon minced fresh parsley
Sprinkle both sides of chicken with salt, pepper and sage. Heat oil in large non-stick skillet over medium-high heat. Add chicken and cook until golden, 4 minutes per side. Transfer to serving platter and keep warm. Add onion to skillet and cook, stirring, until tender, 3 to 5 minutes. Add mushrooms and cook, stirring, 5 minutes more. Stir in wine and broth. Bring to a boil and cook
until reduced by half, about 5 minutes. Pour over chicken and sprinkle with parsley. Makes 4 servings.
PER SERVING
Calories 170
Total Fat 3 g
Cholesterol 66 mg
Sodium 497 mg
Carbohydrates 6 g
Protein 28 g
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