Low-Fat Chicken Marsala

1. 1

   Pat chicken dry and season with salt and pepper.

2. 2

   In large nonstick skillet over medium-high heat, melt 1 1/2 tablespoons margarine.

3. 3

   Add chicken; cook 1 1/2 minutes on each side or until lightly browned.

4. 4

   Stir in broth and Marsala; reduce heat to medium-low and simmer about 2 minutes or until chicken is cooked through.

5. 5

   Remove chicken to warm serving platter.

6. 6

   Increase heat to high and bring pan juices to boil; boil until reduced to about 1/2 cup.

7. 7

   Remove from heat; swirl in remaining margarine until well blended.

8. 8

   Pour sauce over chicken and garnish with lemon slices and parsley.

9. 9

   170 calories; 4 g. fat; 66 mg.

10. 10

    cholesterol; 194 mg. sodium.

* Per serving · 4 servings · Values may vary.

No additional tips available.