Description
This is a weight watcher recipe 4 pts
it is very good as is, i like to add a chopped onion (sauteed with the mushrooms) and fresh rosemary. I serve it with penne pasta and a big salad
Ingredients
- Olive Oil
- Fresh Mushrooms
- Boneless Skinless Chicken Breast
- Dried Thyme
- Table Salt
- Black Pepper
- Marsala Wine
- Reduced-sodium Beef Broth
- Cornstarch
Instructions
- Heat oil in a large skillet over medium-high heat
- Add mushrooms and saut 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 saut 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