Chicken Marsala

By marck

Weight Watchers recipe. 5 pts. per serving (1 chicken breast with about 1/2 cup of the mushroom mixture.)

This recipe is officially called "Saucy Chicken Marsala," but I'm surprised at how little sauce results for the leftovers. So the numbers in parentheses in the ingredients list allow you to double the amount of sauce.

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)

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.)