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Chicken Masala
Chicken Masala

Portions: 4 Serving size: One chicken Breast, 1/2 Cup Rice, 2 Tablespoons Sauce


4 skinless, boneless chicken breasts
1/2 cup all-purpose white flour
2 tablespoons olive oil
1/2 cup shallots, sliced
2 cups sliced fresh mushrooms
1/4 cup fresh parsley (leave some for garnish)
2 tablespoons Olivia Premium Spread
1/3 cup dry Masala wine
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 cups cooked white rice


  1. 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.
  2. Remove chicken from skillet, cover, and keep warm.
  3. Sauté shallots, mushrooms and parsley in Olivia over medium heat for about 3 minutes.
  4. Add wine, garlic powder and black pepper. Cook while stirring for 1 to 2 minutes, then pour over chicken and add vegetables.
  5. Sprinkle with parsley.
  6. Serve with 1/2 cup of cooked white rice. Spoon sauce from skillet over each serving.

Helpful hints

  • Substitute 1/2 cup pasta with garlic and olive oil for rice if desired.
  • Olivia 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, and 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 Masala wine.
  • This recipe is suitable for those on a lower protein diet if the portion of chicken is decreased to match their meal plan.

Nutrients per serving

  • Calories 425
  • Protein 32 g
  • Carbohydrates 40 g
  • Fat 15 g
  • Cholesterol 70 mg
  • Sodium 145 mg
  • Potassium 480 mg
  • Phosphorus 300 mg
  • Calcium 46 mg
  • Fiber 2.0 g