CHICKEN MARSALA - 4 Points

By Nana_CAM

This Classic preparation also works with veal. If you like, try shitake or portobello mushrooms for a more intense, mushroom flavor.

Ingredients

• 2 teaspoons olive oil
• 4 (4-ounce) thin-sliced skinless boneless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon coarsley ground black pepper
• 2 cups sliced mushrooms
• 2 teaspoons all-purpose flour
• 1/4 cup dry Marsala wine
• 1/4 cup reduced-sodium chicken broth
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

1. Heat the oil in a large nonstick skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and saute' until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and cover to keep warm.

2. Add the mushrooms to the skillet; saute' until browned, about 3 minutes. Sprinkle the mushrooms with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer. Stir in the parsley. Spoon the mushroom mixture over the chicken.

The chicken is perfectly accented by wilted Swiss chard or kale and roasted potatoes.