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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A skinny version of a classic. I don't like mushrooms, so I make it without. Ingredients:
2 tablespoons smart balance light butter spread |
2 garlic cloves, minced |
1 shallot, minced |
1 cup marsala |
1/2 cup chicken broth |
2 tablespoons cornstarch |
3 large chicken breasts, sliced into cutlets (3 per breast) |
cooking spray |
salt |
ground black pepper |
Directions:
1. Melt smart balance in saute pan. add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
2. Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
3. whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
4. heat a large skillet to medium heat.
5. Season cutlets with salt and pepper to taste.
6. Spray cooking spray into the pan and cook about 2 -3 minutes per side. Do this in batches, if necessary.
7. Place chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
8. Serve chicken over cooked pasta or brown rice; garnish with parsley.
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