Chicken Marsala

Name: Chicken Marsala
Cook time: 15 min 15 s
Yield: 4

Diet Types:

Diabetes Dialysis

Portions: 4

Serving Size: One chicken breast, 1/2 cup rice, 2 tablespoons sauce

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Ingredients

1/2 cup shallots
2 cups fresh mushrooms
5 tablespoons fresh parsley
4 boneless, skinless, chicken breasts
1/2 cup all-purpose white flour
2 tablespoons olive oil
2 tablespoons butter-olive oil blend spread
1/3 cup dry Marsala wine
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 cups cooked white rice

Nutrients per serving

Calories 425

Protein 32 g

Carbohydrates 40 g

Fat 15 g

Cholesterol 70 mg

Sodium 145 mg

Potassium 480 mg

Phosphorus 300 mg

Calcium 46 mg

Fiber 2.0 g

Preparation

Slice shallots and mushrooms; chop parsley.
Coat chicken with flour. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes, turning chicken over once. Remove chicken from skillet, cover, and keep warm.
Sauté shallots, mushrooms and 4 tablespoons parsley in butter-olive oil blend over medium heat for about 3 minutes.
Add Marsala wine, garlic powder and black pepper. Cook while stirring for 1 to 2 minutes.
Pour sauce and vegetables over chicken.
Sprinkle with remaining parsley.
Serve with 1/2 cup of cooked white rice.

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Renal and renal diabetic food choices

3-1/2 meat
2 starch
1 vegetable, low potassium

Carbohydrate choices

2-1/2

Helpful hints

Substitute 1/2 cup pasta with garlic and olive oil for rice if desired.
If another wine is substituted, this dish becomes Chicken with Wine, as it will no longer have the distinct flavor provided by the Marsala wine.
This recipe is suitable for those on a lower protein diet if the portion of chicken is decreased to match their meal plan.

Related Tags:

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Submitted by:

DaVita renal dietitian Michelle from New York.

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