4 chicken breasts, cut lengthwise
2 4-oz cans mushrooms (or however many you want!)
1 onion, chopped
1 tbsp minced garlic
1 tsp black pepper
1 tsp paprika, plus 1 tsp for sprinkling
3 tbsp flour
1/2 cup lemon juice
1 cup marsala wine (or white wine)
2 tbsp parmesan cheese
1 tbsp parsley
Spray a pot with nonstick spray. Toss in the onion, garlic and mushrooms, saute for a couple minutes till onions and mushrooms are tender. Add your chicken. I like to cut chicken breasts lengthwise, so that it is thinner and cooks faster. Stir and saute till no pink is left. Put everything in an ovenproof dish.
Mix the lemon juice, wine, flour, paprika and black pepper in a bowl. Mix up the parmesan cheese, paprika and parsley in another bowl. Pour over the chicken and pop in the oven for about 20 minutes. and sprinkle over the top of the chicken. Bake for about 20 minutes.
About 5 points a serving. Eat up!
|Here served with Brown Rice and Collard Greens|