Meal Details
1. Chicken marsala
700 cals, 84p, 13c, 34f (per meal)
6 tbsp (90mL)
3 tbsp (45mL)
3 tbsp (45mL)
1 1/2 cup (360mL)
1 1/2 cup(s) (mL)
6 clove(s) (18g)
1 1/2 lbs (680g)
3 lbs (1344g)
Recipe has been scaled from original by 3x. 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
280 cals, 5p, 30c, 14f (per meal)
1/2 tsp (0g)
1/2 tsp (1g)
1/3 cup (63g)
4 2/3 cup (635g)
Recipe has been scaled from original by 3.5x. 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.