Sunday, August 5, 2012

Chicken Marsala (WW)

4 boneless skinless chicken breasts, cutlets thin slice (1/4 pound)

1/2 teaspoon salt

1/2 teaspoon fresh coarse ground black pepper

2 teaspoons olive oil

2 cups fresh mushrooms, sliced

2 teaspoons all-purpose flour

1/4 cup marsala wine

1/4 cup reduced-sodium chicken broth


Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat.

Add chicken and cook through, about 3 minutes on each side.

Transfer chicken to a platter and keep warm.

Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes.

Sprinkle mushrooms with flour, stirring to blend.

Add the Marsala and broth; bring to a boil.

Let the mixture simmer until it is slightly thickened, about 5 minutes.

WW PointsPlus 4pt
Find the original recipe here.

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