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Nutrition Facts
Serving Size 1 (285g) Recipe makes 4 servings The following items or measurements are not included below: reduced-sodium beef broth
Calories 285
Calories from Fat 33		(11%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 373mg		15%
Potassium 496mg		14%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 0.4g	1%
	Sugars 1.5g
Protein 26.9g		53%
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Chicken Marsala (Ww Recipe)

Recipe #160625 | 33 min | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: CookGordon
Mar 20, 2006

This is a Weight Watcher Recipe 4 Pts It is very good as is, I like to add a chopped onion (sauteed with the mushrooms) and fresh rosemary. I serve it with Penne Pasta and a big salad

SERVES 4 (change servings and units)

Ingredients

2 teaspoons olive oil
1 cup fresh mushrooms, sliced
1 lb boneless skinless chicken breast, four 4 oz pieces
1 teaspoon dried thyme
1/2 teaspoon table salt (more or less to taste)
1/4 teaspoon black pepper
1/2 cup marsala wine
1 1/4 cups reduced-sodium beef broth, divided
1 1/2 tablespoons cornstarch

Directions

1
Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
2
Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
3
Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
4
Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Breasts
Cuisine > European > Western
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: 999124

On Oct 27, 2009

Great for a WW recipe.

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From: ChicagoRN

On Nov 21, 2008

Considering the fat count...this was EXCELLENT!!!! Super moist chicken, super rich gravy. I added the minced onion during the sautee'ing process and followed the rest of the recipe as stated. The dish doesn't make enough gravy to put on rice or pasta, in my opinion. I served this alongside Orzo with Parmesan and Basil and alongside Delicious Spinach With Shallots and it was a meal fit for a king!! I must say, this doesn't taste much like any marsala I've ever tried since I don't really taste the marsala in this, but who cares? It's excellent! Thank you for posting!

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From: little_wing

On May 17, 2008

I've made this twice now, once with chicken broth and once with beef. We think the flavor is richer with the beef broth. This is a wonderful dish on it's own, but when you realize it's also diet-friendly, you know you have found a real keeper. Thanks for sharing!

2 people found this review helpful

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From: BLUE ROSE

On Dec 18, 2008

We did not miss the breadcrumbs. We loved this recipe. Very easy to make with a great out come. I chose to add onions to ours instead of mushroom. A Keeper!

1 person found this review helpful

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