marsala-style chicken

Photo by carla s.

PREP TIME

17

minutes

TOTAL TIME

33

minutes

SERVINGS

4

servings 7 points

PREP TIME

17

minutes

TOTAL TIME

33

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2 pound(s) uncooked boneless, skinless chicken breast, halves

  • 1/3 cup(s) all-purpose flour

  • 1/2 tsp table salt

  • 1/4 tsp black pepper

  • 1 tsp olive oil

  • 3/4 cup(s) fat-free chicken broth, reduced-sodium

  • 1/3 cup(s) red wine, dry Marsala

  • 2 tsp cornstarch

  • 2 tsp thyme, fresh, chopped

  • 2 tsp fresh lemon juice

  • 1/4 tsp table salt

  • 1/4 tsp garlic powder

  • 1 spray(s) cooking spray

  • 8 oz mushroom(s), sliced

  • 1 Tbsp light butter

  • 1 Tbsp parsley, chopped

Directions

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1⁄4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces. Combine flour, salt and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm. Combine broth and next 6 ingredients in a small bowl. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley. Yield: 4 servings (serving size: 4 ounces chicken and 1⁄3 cup sauce).

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