Chicken Marsala ~ light version

I decided to give a light version of Chicken Marsala a try.  Over all it came out pretty well; not perhaps as rich as the versions with butter but still quite tasty indeed.  I made enough for just the two of us and only counted for 4 1/2 points on my weight watchers program!

DSCN4354 (800x584)

  • 1 cup sliced mushrooms
  • 1 tsp olive oil
  • 8 o.z. chicken breast – cut into 2 ~ 4 o.z. portions flattened slightly
  • a sprinkle of thyme, salt and pepper
  • 1/3 cup Marsala wine
  • 1/3 cup chicken stock
  • 2 Tbs cold water
  • 2 tsp cornstarch

In medium skillet heat olive oil and saute mushrooms about 5 minutes.  Push mushrooms to side and add chicken breasts, sprinkle with thyme, salt and pepper and cook for about 3 minutes each side or until browned.  Add Marsala and chicken stock.  Bring to a simmer and cook about 5 more minutes or until chicken is cooked through.  Combine cold water and cornstarch in small bowl.  Add to simmering broth; stir until thickened.

Enjoy ~ Kimberly

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