Chicken Marsala Recipes

Ingredients:

• 1 lb. chicken breast cutlets, thin sliced**
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tsp olive oil
• 2 cups button mushrooms, sliced
• 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.

Directions:

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

Ingredients

• 2 chicken breasts, pounded thin
• flour, spread on plate
• 1/4 cup olive oil
• 1/2 lb. mushrooms
• 1/2 cup Marsala Wine (light dry)
• 2 Tbsp. butter
• 1/2 cup Chicken broth
• Salt and Pepper to taste

Directions

Heat olive oil in a large saute pan over medium-high heat. When oil is hot, dredge both sides of the chicken breasts in flour, shake off the excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate and keep warm.

Drain all but a little of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of pan.

Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm servings plates, pour sauce over them and serve.

By Connie from Cotter, Arkansas