Meal Details
1. Chicken marsala
580 cals, 70p, 11c, 28f (per meal)
5 tbsp (75mL)
2 1/2 tbsp (38mL)
2 1/2 tbsp (38mL)
1 1/4 cup (300mL)
1 1/4 cup(s) (mL)
5 clove(s) (15g)
1 1/4 lbs (567g)
2 1/2 lbs (1120g)
Recipe has been scaled from original by 2.5x. 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 sugar snap peas
215 cals, 6p, 8c, 15f (per meal)
4 dash (0g)
4 dash (2g)
1/3 cup (72g)
5 1/3 cup (768g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Prepare sugar snap peas according to instructions on package.
2
Top with butter and season with salt and pepper.