Description Edit

Contributed by Anita at Healthy Recipes For diabetic Friends Y-Group

  • Serves 4

Ingredients Edit

Directions Edit

  1. Sprinkle the chicken with the salt and pepper.
  2. Heat the oil in a large nonstick skillet over medium-high heat.
  3. Add the chicken and cook until cooked through, about 3 mins on each side.
  4. Transfer the chicken to a platter and keep warm.
  5. Add the mushrooms to the skillet and cook, stirring frequently, until browned, about 3 mins.
  6. Sprinkle the mushrooms with the flour, stirring to blend.
  7. Add the marsala and broth; bring to a boil.
  8. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
  9. Spoon the sauce over the chicken.

Nutritional information Edit

Per serving (1 chicken cutlet with ¼ cup sauce)

  • 164 Cal | 4g Fat | 1g Sat Fat | 0g Trans Fat | 66mg Chol | 430mg Sod | 3g Carb | 0g Fib | 28g Prot

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