Weight Watchers Chicken Marsala

By sybrmom

Ingredients

• 4 (5-ounce) skinless, boneless chicken breasts
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 tsp olive oil
• 12 (or 24) oz sliced mushrooms
• 1 (or 2) large shallot, finely chopped
• 2 (or 4) garlic cloves, minced
• 1/2 (or 1) C dry Marsala wine (I used sweet Marsala wine and it was excellent as well)
• 1/2 (or 1) C reduced-sodium chicken broth
• 2 tsp fresh thyme (I used 1 or 2 tsp dried thyme)

Details

Servings 4

Preparation

Step 1

1. Sprinkle the chicken with 1/4 teaspoon of the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 3-4 minutes on each side. Transfer to a plate.

2. Heat the remaining 1 teaspoon oil in the skillet. Add the mushrooms and remaining 1/4 teaspoon salt; cook, stirring occasionally, until the mushrooms are slightly browned, 3-4 minutes. Add the shallot and garlic and cook, stirring often, until the shallots begin to soften, 2 minutes.

3. Add the Marsala and broth and cook until the sauce thickens slightly, about 1 minute. Return the chicken to the skillet and cook until heated through, 2 minutes. Remove from the heat and stir in the thyme.

(I find it hard to "stir" thyme into a sauce when there are chicken breasts floating around, so I choose to stir the thyme in before I re-add the chicken.)