Meal Details
1. Chicken marsala
465 cals, 56p, 9c, 22f (per meal)
4 tbsp (60mL)
2 tbsp (30mL)
2 tbsp (30mL)
1 cup (240mL)
1 cup(s) (mL)
4 clove(s) (12g)
1 lbs (454g)
2 lbs (896g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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. Asparagus
190 cals, 4p, 4c, 16f (per meal)
1 1/2 lbs (680g)
1/4 cup (68mL)
1/2 tbsp (9g)
1/2 tbsp, ground (3g)
1/4 cup (68mL)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Heat olive oil in a pan over medium-high heat.
2
Add asparagus and cook for 5 minutes, until tender.
3
Add in lemon juice and seasoning; stir.
4
Remove from heat and serve.