chicken marsala

Eating healthier is definitely on my mind as of late.  I recently dusted off my notebook that I keep my Weight Watchers recipes.  I have many favorites from that collection and many I have saved to prepare later.  Well, I made this Chicken Marsala later and it will be moved to the front as a favorite.  It’s not only easy but very tasty!  I have a confession…I have never purchased Marsala wine before so I headed to the wine section at the store and looked up and down the many bottles of wines; not once, but twice and could not find it.  I had to call my sister, as I recalled her making a dish in the past in which she used Marsala.  I was a little embarrassed to learn that this is a cooking wine and is located in the same location where one finds red and white wine vinegar.  Marsala looks like wine, tastes like wine and smells like wine, but it’s not shelved with the wines I drink in a pretty wine glass.  For those Weight Watchers out there…POINTS value per serving: 4

Chicken Marsala
4 (1/4 pound) thin-sliced chicken breast cutlets
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 cups sliced fresh mushrooms
2 tsp all-purpose flour
1/4 cup Marsala wine
1/4 cup reduced-sodium chicken broth

Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken and cook through, about 3 minutes on each side.  Transfer chicken to a platter and keep warm.

Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes.  Sprinkle mushrooms with flour, stirring to blend.  Add the Marsala and broth; bring to a boil.  Cook, stirring occasionally, until sauce thickens, about 3 minutes.  Spoon sauce over chicken.