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Skinny Girl Chicken Marsala
 
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3 (1 Vote)
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 5
I made it the other night, and it's delicious. I sauteed the mushrooms and then set them aside in a different bowl. I added them again when I added the sauce over the chicken. I made this with whole wheat penne pasta and roasted asparagus: /recipe/roasted-asparagus-50847.
Ingredients:
1 tablespoon light butter (like brummel & brown)
1/2 cup fat-free chicken broth
1/4 cup marsala wine
1 teaspoon cornstarch
1 1/2 cups sliced mushrooms
2 raw boneless skinless chicken breasts, pounded to 1/2-inch thickness
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil
Directions:
1. In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
2. In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
3. Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, which is about 5 - 7 minutes.
4. Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally. (You can also move mushrooms to another dish and add them again with the broth mixture.).
5. Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes.
6. MAKES 2 SERVINGS.
By RecipeOfHealth.com