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Light Chicken Marsala


  • 1 lb. chicken breast cutlets, thin sliced**
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp olive oil
  • 2 cups button mushrooms, sliced
  • Ad
  • 2 tsp. flour
  • 1/4 cup Marsala wine
  • 1/4 cup low sodium chicken broth

**Note: I used regular chicken breast and pounded them flat. It worked great but was probably more calories than how it is written.


Season chicken with salt and pepper. Using a non-stick pan, cook chicken in oil at medium high, about 3 minutes per side or until done. Remove from pan and cover with foil. Add mushrooms and cook until browned (3 minutes), stirring frequently to keep from sticking. Sprinkle flour and stir to blend, allowing flour to brown slightly. Add liquids and bring to a boil. Simmer for 3 minutes or until sauce thickens. Serve chicken with sauce on top and add a veggie or a salad. Noodles or potatoes would also be good.

Source: I got this in a Weight Watchers handout a couple of weeks before and just happened to have all the ingredients on hand. The WW point value was 4 per serving and it should make 4 servings. I found Marsala wine with the vinegars at my supermarket.

By Jess


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March 19, 20080 found this helpful

This sounds very similar to my recipe, BUT I would never recommend using Cooking Marsala. If you are going to make this to really be outstanding, buy a good Marsala wine and use that instead. Makes a world of difference.

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