Chicken Marsala
Weight Watchers Points value: 5
Prep. 3 minutes
Cook: 16 minutes
¼ cup all-purpose flour
4 (6-ounce) skinless, boneless, chicken breast halves
1 Tablespoon butter
2 cups sliced fresh mushrooms
Cooking Spray
¼ teaspoons salt
½ teaspoon black pepper
1 cup dry Marsala
1. Place flour in a shallow dish, and dredge chicken in flour.
2. Melt butter in a large nonstick skillet over medium heat. Add chicken and cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm.
3. Add mushrooms to pan; coat mushrooms lightly with cooking spray; and sprinkle with salt and pepper. Sauté 3 minutes or until tender. Add Marsala, scraping pan to loosen browned bits. Add chicken, cook 2 minutes or until chicken is done and wine is slightly reduced. Serve mushroom mixture over chicken. Yield: 4 servings (serving size: 1 chicken breast half and about ½ cup mushroom mixture)
Per serving: CAL 238 (19% from fat); FAT 5.1g (sat 2.4g); PRO 40.9g; CARB 5.3; FIB 0.5g; CHOL 106mg; IRON 1.9mg; SOD 285mg; CALC 27mg
Note: I had some flour left after dredging the chicken and added it when I put the mushrooms in the pan. I also added some chopped onion with the mushrooms. I think the flour helped the sauce thicken and the onions gave it a real nice flavor.
