Chicken Marsala

This is a weight watcher's recipe, I have had the authentic version and believe me you don't miss the calories in this dish. It is delicious, with a rich flavor.



Serve over rice or noodles, with Garlic spinach or steamed broccoli

Ingredients


4 chicken breasts halves
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 Tb extra virgin olive oil
3/4 cup fat free chicken broth
1/3 cup dry Marsala wine
2 tsp cornstarch (do not use flour!  will result in a lumpy sauce)
2 tsp fresh chopped thyme
2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp garlic powder
cooking spray
8 oz mushrooms sliced
1 Tb light butter
1 Tb fresh chopped parsley

Directions

Place chicken between 2 pieces of heavy duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin.  Cut chicken into 2 inch pieces.

Combine flour, salt and pepper in large zip lock bag.  Add chicken, seal and shake to coat.

Heat oil in large skillet over medium heat.  Add chicken and cook 4-6 minutes on each side or until done.  Remove chicken from pan and keep warm. 

Combine chicken broth and next 6 ingredients in small bowl.

Coat bottom of skillet that chicken was cooked in with cooking spray.  Add mushrooms and saute for 3 minutes, scraping up the bits from the bottom of the pan, Add chicken broth mixture and bring to a boil.  Cook over medium heat 4 minutes or until sauce becomes thick stirring constantly.  Stir in butter.  Spoon sauce over chicken, Garnish with parsley.

Serves 4
Each serving size is 4 oz chicken and 1/3 cup sauce