Marsala-Style ChickenSubmitted by: BELLATROTTA
Introduction6 Points. Tender chunks of chicken coated with tangy mushroom sauce served over wide egg noodles make a hearty meal. 6 Points. Tender chunks of chicken coated with tangy mushroom sauce served over wide egg noodles make a hearty meal.
1 1/2 pound uncooked boneless, skinless chicken breast, halves
1/3 cup all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 tsp olive oil
3/4 cup fat-free chicken broth, reduced-sodium
1/3 cup red wine, dry Marsala
2 tsp cornstarch
2 tsp thyme, chopped
2 tsp fresh lemon juice
1/4 tsp table salt
1/4 tsp garlic powder
1 sprays cooking spray
8 oz mushroom(s), sliced
1 Tbsp light butter
1 Tbsp parsley, chopped
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; saut√© 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‚ĀĄ3 cup sauce).
Number of Servings: 4
Recipe submitted by SparkPeople user BELLATROTTA.