Slice shallots and mushrooms; chop parsley.
Coat chicken with flour. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes, turning chicken over once. Remove chicken from skillet, cover, and keep warm.
Sauté shallots, mushrooms and 4 tablespoons parsley in butter-olive oil blend over medium heat for about 3 minutes.
Add Marsala wine, garlic powder and black pepper. Cook while stirring for 1 to 2 minutes.
Pour sauce and vegetables over chicken.
Serve with 1/2 cup of cooked white rice.
Substitute 1/2 cup pasta with garlic and olive oil for rice if desired.
Olivio® Premium Spread is a vegetable oil and olive oil blend made into a spread similar to trans fat-free margarine. One tablespoon contains 80 calories, 8 g fat, 0 g trans fat, 0 cholesterol, 95 mg sodium. If unavailable in your area substitute a similar soft tub spread.
If another wine is substituted, this dish becomes Chicken with Wine, as it will no longer have the distinct flavor provided by the Marsala wine.
This recipe is suitable for those on a lower protein diet if the portion of chicken is decreased to match their meal plan.
DaVita renal dietitian Michelle from New York.