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.