Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Wine, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.
1 chicken breast with 1/3 cup sauce
Servings and Times
Ingredients and Preparation
Chicken breasts, boned, skinless
4 (5 ounces)
Chicken stock, skim fat from top
Fresh lemon juice
Fresh parsley, chopped
Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
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.
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.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.
Serve sauce over chicken. Garnish with chopped parsley.
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