Healthy Low Fat Chicken Marsala
I’m always on the lookout for tasty healthy ways to prepare boneless skinless chicken breasts – one of my favorite go to ingredients. And this dish certainly fits the bill. It’s great when you want a gourmet style dinner that can be ready in 30 minutes or less.
As soon as I spotted it in my Weight Watchers Comfort Classics : 150 Favorite Home-Style Dishes
We enjoyed this great easy chicken marsala last night with skinny buttermilk mashed potatoes and sauteed spinach. Everyone loved it.
| Slim & Saucy Chicken Marsala |
- 4 (5 ounce) boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
- 2 teaspoons olive oil
- 16 ounces sliced mushrooms
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry Marsala wine
- 1/2 cup reduced-sodium chicken broth
- Pound the chicken breasts to an even 1/2-inch thickness and sprinkle with 1/4 teaspoon of the salt, 1/4 teaspoon of the dried thyme and the pepper.
- Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, add the chicken (but don’t overcrowd the pan) and cook until browned and cooked through, 3 to 4 minutes on each side.
- Remove from the pan and place on a plate.
- Heat the remaining 1 teaspoon of oil in the skillet. Add the mushrooms and remaining salt and thyme. Cook, stirring occasionally, until the mushrooms are slightly browned, 4 to 5 minutes.
- Add the shallots and cook, stirring often until the shallots start to soften, about 2 minutes. Add the garlic and stir for another minute.
- Add the marsala and broth and cook until the sauce thickens a little, about 1 minute. Add the chicken back to the skillet and cook until heated through, about 2 more minutes.
Nutritional estimates per serving (1 chicken breast and about 1/2 cup mushrooms): 250 calories, 7 g fat, 8 g carbs, 1 g fiber, 35 g protein, 6 Weight Watchers Points Plus Values
I used mushroom broth instead of chicken broth and thought it was delicious.
Although, this recipe is called “saucy” I would have liked even more sauce, so the next time I make it, I’m going to increase the marsala and broth to 3/4 cups each. I’ll also sprinkle it with a little fresh chopped parsley before serving.
{ 2 comments… read them below or add one }
Can we do this in the crock pot?
I’ve never done it in the crock pot, but think it would work well