Chicken Marsala (with a side of Broccoli)

[NoMoYoYo]

4 x 5 oz. Chicken Breasts, boneless
3 T Flour
1 tsp Oregano
Salt and Pepper (to taste)
4 T Butter, light
3 T Olive Oil
1/2 c Sweet Marsala Wine
1/4 c Creamy Sherry
4 c Broccoli, steamed

1. Pound chicken breasts between sheets of wax paper or cling wrap to 1/4-3/8" thickness and cut in half.
2. Heat large skillet to medium. (Do not add olive oil and butter yet. Minimizing cook time on the unsaturated olive oil can help reduce transformation to trans fat.)
3. Mix flour, oregano, and optional salt/pepper on a small plate.
4. LIGHTLY coat chicken breasts with flour mixture.
5. Add butter to pan. When melted, add olive oil.
6. After a couple minutes, when oil is hot, add chicken and brown on one side.
7. Flip and immediately add mushrooms and both wines to pan. Cook until breasts aren't pink and juices run clear. Maybe 5-7 minutes.
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Serving size: 2 pieces of chicken (1 whole breast) and 1 cup of broccoli, spooning 1/4 of remaining sauce over the entire plate.

Servings: 4

Macro: 470 kcal from Protein 49g, Carbohyrdates 11 g (4 g Fiber), Fat 23 g (8 saturated)

Alternative Macro (discard excess sauce instead of serving, assuming 50% retention): 378 kcal from Protein 49g, Carbohyrdates 11 g (4 g Fiber), Fat 15 g (5 saturated)

[NoMoYoYo]

Obviously, this is better with garlic mashed potatoes, but you said HEALTHY

If you were wondering what the macros are if you serve without broccoli, take away 25 kcal, 3g protein, 5g carbs (3g fiber), 0g fat.