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

    Diet Types:
  • Diabetes
  • Dialysis


  • 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 


  1. Slice shallots and mushrooms; chop parsley.
  2. 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.
  3. Sauté shallots, mushrooms and 4 tablespoons parsley in butter-olive oil blend over medium heat for about 3 minutes.
  4. Add Marsala wine, garlic powder and black pepper. Cook while stirring for 1 to 2 minutes.
  5. Pour sauce and vegetables over chicken.
  6. Sprinkle with remaining parsley. 
  7. Serve with 1/2 cup of cooked white rice.

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.

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

Renal and renal diabetic food choices

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

Carbohydrate choices


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