Skinny Chicken “Marsala” Phase 1-4 serves 4

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.

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