Chicken Marsala

Time for another chicken dish…today’s recipe is Chicken Marsala, and let me tell ya… it is GOOD!!Chicken Marsala / The Grateful Girl Cooks!

This is actually a ridiculously EASY Weight Watcher’s recipe that I used several times when I was following a WW regimen. The recipe takes just  a little over half an hour to prepare and is a lightened up version of this popular dish, made with a mushroom/Marsala wine sauce.

According to Wikipedia, Marsala wine is produced in the region surrounding the Italian city of Marsala, in Sicily. It was originally a simple table wine; later it was fortified and produced to endure long ocean voyages (several hundred years ago) to other countries in Europe.

This recipe makes 4 servings, and if you follow a WW program, each serving has a value of 5 Points Plus. All that said, it is a pretty tasty chicken dish that I enthusiastically recommend, especially if you are trying to cut out extra calories, but want flavorful dishes. The mushroom wine sauce is wonderful…so yummy. This dish is good served on a bed of rice…the rice is great to “sop up” that tasty sauce! Hope you enjoy this simple, lightened up chicken dish!

Chicken Marsala / The Grateful Girl Cooks!Recipe Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=93721

Chicken Marsala
 
Prep time
Cook time
Total time
 
A lightened up version of this classic chicken dish, enhanced by a lovely mushroom and wine sauce...enjoy!
As Prepared By:
Recipe type: Entree
Serves: 4
Ingredients
  • 2 teaspoons olive oil
  • 3 cups fresh mushrooms, sliced
  • 1 pound boneless, skinless chicken breasts (4 - 4 ounce pieces, uncooked)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black ground pepper
  • ½ cup Marsala table wine
  • 1¼ cups beef broth (reduced sodium), divided
  • 1½ Tablespoons cornstarch
Directions
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).
  3. While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.
  4. When the mushrooms are finished cooking, move them to the outer edge of your skillet.
  5. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.
  6. Add the Marsala wine to the skillet. simmer for 1 minute.
  7. Add only ¾ cup of the beef broth (reserve the other ½ cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.
  8. In a separate bowl, dissolve the cornstarch into the remaining ½ cup of beef broth; add this mixture to the skillet. Simmer all ingredients until the sauce thickens (about 1 minute). Stir constantly and mix the mushrooms into the sauce. Remove from heat.
  9. Serve the chicken breasts with the mushroom wine sauce spooned over the top. Use all the sauce. (There will be about ⅓ cup of the sauce per chicken breast.
  10. Garnish with additional dried thyme, if desired. Serve, and enjoy!

 

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