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Marsala-style Chicken

Tender chunks of chicken coated with tangy mushroom sauce served over wide egg noodles make a hearty meal.
Course: Main Course
Keyword: chicken
Servings: 4
Author: Weight Watchers

Ingredients

  • 1 1/2 pound s uncooked boneless, skinless chicken breast, halves
  • 1/3 cup s all-purpose flour
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil
  • 3/4 cup s fat-free chicken broth, reduced-sodium
  • 1/3 cup s red wine, dry Marsala
  • 2 teaspoons cornstarch
  • 2 teaspoons thyme fresh, chopped
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon table salt
  • 1/4 teaspoon garlic powder
  • 1 spray s cooking spray
  • 8 ounces mushroom s, sliced
  • 1 tablespoon light butter
  • 1 tablespoon parsley chopped

Instructions

  • 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).

Notes

Recipe By: Weight Watchers
Serving Size: 4