Chicken and Mushroom Marsala |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Weight Watchers recipe, April 2008. Points Value: 5; Prep time: 5 minutes; Cook time: 5 minutes; Yield: 2 servings (serving size: 1 breast half and about 1/2 cup mushroom mixture). Nutrition Info as provided by Weight Watchers, per serving: 249 kcal (17% from fat); 4.6g fat (0.9g sat); 42g protein; 4.7g carb; 0.8g fiber; 99mg cholesterol; 1.7mg iron; 505mg sodium; 23mg calcium. Note: If you would prefer a non-alcoholic version of this recipe, try substituting 1 to 2 tablespoons balsamic vinegar and 2 tablespoons additional chicken broth for the Marsala. Ingredients:
12 oz. skinless boneless chicken breast halves |
1 tsp. olive oil |
2 c. mushrooms, sliced |
1/3 c. fat-free, less-sodium chicken broth |
1/4 c. marsala wine |
1/4 tsp. salt |
1/4 tsp. freshly ground black pepper |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Heat oil in a nonstick skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until done. Remove from pan, and keep warm.
3. Add mushrooms to pan; coat mushrooms with cooking spray. Cook mushrooms 4 minutes or until browned, stirring occasionally.
4. While mushrooms cook, combine broth and remaining 3 ingredients in a small bowl. When mushrooms have cooked 4 minutes, add broth mixture; simmer 4 minutes, scraping pan to loosen browned bits. Spoon over chicken.
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