WW Points: 5
20 ounces boneless skinless chicken breast
1/4 cup flour
8 ounces mushrooms -- sliced
1 tablespoon olive oil
1 tablespoon I can't Believe It's Not Butter
1/2 cup fat-free chicken broth -- low sodium
1/2 cup marsala wine
salt & pepper
Preheat oven to 350F. Pound chicken until thin. Mix together 1/4 cup flour with salt and pepper, and dredge chicken through the flour. Shake off excess flour.
In a heated skillet, add 1 tbsp olive oil. Add butter and chicken breasts. Brown chicken on both sides, approx 4-5 mins per side. Remove chicken and place in a baking dish.
Add mushrooms to pan. If pan is too dry, add a splash of chicken stock. Let mushrooms brown, then add remaining chicken broth and wine. Stir frequently over medium heat for about 5 minutes. Make sure to scrape up all the browned bits from the pan.
Pour mushrooms and sauce over the chicken. Let bake, uncovered, for 25-30 mins.
Per Serving: 211 Calories; 6g Fat (25.9% calories from fat); 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Incoming search terms:
- low fat chicken marsala
- low fat chicken marsala recipe
- low fat chicken marsala with mushrooms