Chicken Marsala- Weight Watchers 5 Points

By bnpolley

A very good version of chicken Marsala. I used the thyme (more than what is listed) that you find in the produce section and just crushed by hand and pressed it on the chicken breast. I also rubbed some garlic on the chicken too. My husband who is not on WW, enjoyed this meal. I paired the chicken with pasta which I think is fine since this chicken dish isn’t very high in points. Pretty easy to make so I highly recommend trying.

Delish! Added more mushrooms. Served over polenta instead of potatoes or pasta.

Ingredients

• 2teaspoons2 teaspoons olive oil
• 1cup1 cup fresh mushrooms, fresh, sliced
• 1pound1 pound chicken breasts, uncooked, boneless skinless (four 4 ounce) pieces
• 1teaspoon1 teaspoon dried thyme
• 1/2teaspoon1/2 teaspoon table salt
• 1/4teaspoon1/4 teaspoon black pepper
• 1/2cup1/2 cup table wine, Marsala variety
• 1 1/4cups1 1/4 cups canned beef broth, reduced-sodium, divided
• 1 1/2tablespoons1 1/2 tablespoons cornstarch

Details

Servings 4
Preparation time 15mins
Cooking time 18mins
Adapted from weightwatchers.com

Preparation

Step 1

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.