Skinny Chicken “Marsala” Phase 1-4 serves 4
2 tsp olive oil, divided
4 boneless, skinless chicken breasts, pounded thin and seasoned with sea salt and pepper
16 ounces mushrooms, sliced
2 cloves garlic minced
1/2 cup vinegar
1 cup low fat chicken broth
1 tsp pure vanilla
1 tsp lemon, juice
1/2 tsp lemon zest
Sea salt and pepper to taste
2 tbsp parsley, chopped
Spray olive oil in a large non stick skillet over medium heat, add the chicken and cook until browned, about 3-5 minutes per side and set aside.
Add the 1 tbsp olive oil and mushrooms and sauté until browned on both sides, about 7-8 minutes.
Add the garlic and sauté for a minute.
Add the vinegar, deglaze the pan, add the chicken broth and lemon juice and zest, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
Season with sea salt and pepper, mix in the olive oil and vanilla, and return the chicken to the pan and cook for 2-3 minutes.
Mix in the parsley and remove from heat.