This is a pretty healthy and easy version of Chicken Marsala. I found this old Weight Watches recipe in a binder I used to keep track of various kitchen things. Great for sweet and savory lovers.

2 tsps olive oil

1 cup fresh mushrooms,  sliced

4 – 4 oz pieces uncooked, boneless, skinless chicken breasts

1 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1/2 cup Marsala cooking wine

1 1/4 cup canned beef broth, reduced-sodium

1 1/2 Tbsp cornstarch, divided

• Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
• Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
• Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
• Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.