Meal Details
1. Chicken marsala
235 cals, 28p, 4c, 11f (per meal)
2 tbsp (30mL)
1 tbsp (15mL)
1 tbsp (15mL)
1/2 cup (120mL)
1/2 cup(s) (mL)
2 clove(s) (6g)
1/2 lbs (227g)
1 lbs (448g)
1
Heat half of the oil in a large skillet over medium heat. Sear chicken, about 3-4 minutes on each side. Remove chicken from skillet and set aside.
2
Add in the rest of the oil, garlic and mushrooms. Season with salt/pepper to taste. Cook for about 5 minutes until mushrooms have softened.
3
Add the broth, milk, balsamic vinegar, and lemon juice. Reduce heat, add chicken back into the skillet, and simmer for 8-10 minutes until sauce has thickened and chicken is fully cooked. Serve.
2. Buttery lemon rice
125 cals, 2p, 25c, 1f (per meal)
1 tsp (5g)
1 tsp (2g)
4 tsp (20mL)
2/3 cup (123g)
2/3 cup(s) (158mL)
2/3 cup(s) (mL)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients except lemon pepper in saucepan.
2
Bring to a boil, then reduce heat.
3
Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
4
Sprinkle with lemon pepper before serving.