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. Buttered corn
160 cals, 3p, 17c, 8f (per meal)
2 dash (0g)
2 dash (1g)
2 2/3 tbsp (36g)
2 2/3 cup (363g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare corn according to instructions on package.
2
Top with butter and season with salt and pepper to taste.