Chicken Marsala for Two, HG's

Photo by Mary Ann R.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 1

    tbsp. light whipped butter or light buttery spread (like Brummel & Brown or Smart Balance)

  • 1/2

    cup fat-free chicken broth

  • 1/4

    cup marsala wine

  • 1

    tsp. cornstarch

  • 1 1/2

    cups sliced mushrooms

  • Two

    5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness

  • 1/4

    tsp. each salt and black pepper

  • 1/4

    tsp. dried basil

Directions

MAKES 2 SERVINGS In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted. In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved. Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, 5 - 7 minutes. Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally. Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes. Serve it and love it! Serving Size: 1/2 of recipe (1 cutlet with sauce and mushrooms) Calories: 240 Fat: 4g Sodium: 785mg Carbs: 8.5g Fiber: 0.5g Sugars: 4.5g Protein: 34.5g PointsPlus® value 5* HG Tip! To pound a chicken cutlet, lay it between two pieces of plastic wrap or place it in a sealable bag, squeeze out the air, and seal. Then use a meat mallet to pound it.

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