I had been craving some serious chicken marsala for a while, and so I asked my What's Cooking sister, Sarah, if she had a recipe, and SCORE! (she did!!) So, thank you so much for this recipe, which is from Everyday Food by Martha Stewart (my changes noted to make it weight watcher friendly)
Serves 4 (When the chicken was pounded out, it served 6)
2 tablespoons all-purpose flour (omitted)
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 tablespoon olive oil
10 ounces cremini mushrooms, trimmed and thinly sliced (used Portobella's)
1 shallot, minced
1 tablespoon finely chopped fresh sage, plus more for garnish (didn't have this, used oregano)
1/2 cup sweet Marsala wine
1/4 cup heavy cream
1 tablespoon butter
added 2 cloves of minced garlic
added 1 tbsp balsamic vinegar
Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
Instead of this, I pounded the chicken to equal thickness, put the olive oil in a hot skillet and grilled/seared the chicken until cooked. I added salt/pepper, some oregano and basted with the balsamic vinegar for more flavor while cooking.
Add mushrooms, shallot, garlic, sage (not for me), and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
Top chicken with mushroom sauce, and garnish with sage. (didn't have sage)
The results? Total yumminess! Here are the stats:
Amount Per Serving
Total Fat 8.2 g
Total Carbohydrate 21.9 g
Dietary Fiber 0.8 g
Weight Watchers Points: 4.5 *