Chicken Marsala 2 tsp olive oil 3 cups fresh mushrooms, fresh sliced 1 pound uncooked boneless chicken breast - four 4 oz pieces 1 tsp dried thyme 1/2 tsp table salt 1/4 tsp black pepper 1/2 cup table wine, Marsala variety 1 1/4 cups canned beef broth, reduced- sodium, divided 1 1/2 tbsp cornstarch Heat oil in large skillet over medium- high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes Meanwhile, place chicken on plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center is skillet and cook 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 is sauce per serving. This is their lightened- up, wine- infused mushroom sauce is so delicious. Serve it over rice or pasta to soak up every drop. Serves 4 - points 5 - prep time: 15 min. Cook time: 21 minutes
Posted on: Thu, 30 Oct 2014 21:21:02 +0000
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