Chicken Marsala for Two, HG's

By Golfwidow7

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

Details

Adapted from keyingredient.com

Preparation

Step 1

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.