Chicken Marsala

Contributed by

Weight Watchers

Ingredients

• 2 tsp. olive oil
• 1 c. mushroom(s), fresh, sliced
• 1 lb. uncooked boneless, skinless chicken breast, in four 4-oz. pieces
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 c. wine, Marsala variety
• 1 1/4 c. canned beef broth, reduced-sodium, divided
• 1 1/2 tbsp. cornstarch

Step by step

• Heat oil in a large skillet over medium-high heat.
• Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
• Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper.
• Move mushrooms to outer edge of skillet once cooked.
• Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
• Add wine to skillet; simmer 1 minute.
• Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
• Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet.
• Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute.
• Serve chicken with mushroom sauce spooned over top.
• Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.

Weight Watchers

4 points per serving