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    Καλή Γεύση Χωρίς Αλάτι: Μαγειρέψτε τα όσπρια σας το κοτόπουλο, το κρέας ή το ψάρι με πολλά μπαχαρικά όπως σκόρδο, κρεμμύδι, curry, θυμάρι, ρίγανη ή ginger
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Potamitis Gastroenterology & Nutrition


Wine, lemons and mushrooms flavour this chicken recipe the lower salt and lower fat way.


1/8 tsp black pepper

¼ tsp salt

¼ C flour

4 chicken breasts, boned, skinless (5 ounces)

1 Tblsp olive oil

½ C Marsala wine

½ C chicken stock

½ fresh lemon juice

½ C sliced mushrooms

1 Tblsp fresh parsley, chopped

  1. Mix together pepper, salt and flour. Coat chicken with seasoned flour.
  2. In a heavy- bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
  3. To the skillet, add wine and stir until the wine is heated. Add juice, stock and mushrooms. Stir to toss, reduce heat and cook for about 10 minutes until the sauce is partially reduced.
  4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
  5. Cover and cook for about 5-10 minutes or until chicken is done.
  6. Serve sauce over chicken. Garnish with chopped parsley.

Yield: 4 servings – Serving size: 1 chicken breast with 1/3 cup sauce

Each serving provides:

Calories: 277

Total fat: 8 g

Saturated fat: 2 g

Cholesterol: 77 mg

Sodium: 304 mg