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Serves: 4
Total Calories: 2,650.333
Prep time: 30 minutes
Cook time: n/a
Total time: 30 minutes

1/2 cup instant brown rice dry
1 cup water
2 cups frozen peas
2 tablespoons olive oil
1 onion cut into wedges
1 teaspoon chopped garlic (2 cloves)
1 (8-ounce) can mushrooms drained or 10 fresh baby portabella mushrooms, sliced
4 (4 oz) boneless skinless chicken breast halves or slamon filets
1/2 cup marsala wine
1 1/2 cups chicken broth 1/3 less sodium
1/4 teaspoon salt (opt)
2 tablespoons cornstarch
4 grinds fresh black pepper

1. Combine rice, water, and peas in a medium microwave-safe dish. Cover and cook on high 9 to 10 minutes.
2. Meanwhile, prep the onion. Heat oil in a nonstick skillet over medium-high heat. Add onion, garlic and mushrooms to the skillet and begin sautéing.
3. Add chicken to skillet. Brown on each side 5 minutes. (Less time for the fish.)
4. Add wine to skillet. It will begin evaporating quickly.
5. Mix together remaining ingredients in a measuring cup. Add to skillet. Reduce heat to low. Simmer about 5 minutes until chicken is done.
6. Serve chicken and sauce over rice and peas with Where’s the Lettuce? Salad and sliced fruit for dessert.

MENU:
Chicken or Salmon Marsala
Brown Rice
Peas
Where’s the Lettuce? Salad
Sliced Pears & Kiwi

Nutritional Facts:

Serves: 4
Total Calories: 2,650.333
Calories from Fat: 497

More Recipes from the Lickety Split Meals Cookbook:
Curried Chickpeas and Gingered Black Beans
Skillet Chicken and Vegetables in Wine
Chicken or Salmon Marsala
Hungarian Chicken Paprikash
Easy Succotash Dinner
Broiled Orange Roughy
Salmon Burgers
Unstuffed Peppers
Tofu Fiesta
Grilled Beef or Chicken Teriyaki