Slim and Saucy Chicken Marsala Recipe
A healthy and delicious way to enjoy boneless skinless chicken breasts that's as delicious as a restaurant meal and ready in just 20 minutes, this lightened up chicken marsala is a keeper.
Servings: 4
Equipment
Ingredients
- 4 boneless, skinless chicken breasts (5 ounces each)
- 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
Instructions
- 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.
Notes
Serving size: 1 chicken breast + 1/2 cup mushrooms and sauce.
WW Points: 2
Check your WW Points for this recipe and track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 6 PointsPlus (Old plan) 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.
(You must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 6 PointsPlus (Old plan) 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.
Nutrition
Serving: 1chicken breast + 1/2 cup mushrooms and sauce | Calories: 250kcal | Carbohydrates: 8g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 548mg | Potassium: 991mg | Fiber: 1g | Sugar: 5g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg