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!
- 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