I have not made this before but I am going to give it a try. I'll let you know how it turns out.
2 teaspoons olive oil
3 cups sliced white or cremini mushrooms
4 boneless skinless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry Marsala wine
1 1/4 cups reduced-sodium beef broth
1 1/2 tablespoons cornstarch.
Heat oil in a large heavy skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until tender and liquid is released, about 5 minutes.
Meanwhile, sprinkle chicken with thyme, salt, and pepper. Push mushrooms to one side of skillet. Place chicken in pan and cook until golden, about 4 minutes per side.
Add wine to skillet and simmer 1 minute. Add 3/4 cup of broth and simmer until chicken is cooked through, about 10 minutes.
Meanwhile, stir together cornstarch and remaining 1/2 cup broth until smooth; add to skillet. Simmer, stirring constantly, until sauce is bubbly and thickens, about 1-2 minutes, stirring mushrooms into sauce.
Place 1 chicken breast on each plate and top evenly with mushroom sauce.
Serve with steamed broccoli and 1/2 cup whole wheat pasta.
Total 7 WW Points Plus.
2 comments:
This sounds good Florence! I used to use theWW cookbook all the time, but I guess I lost it in our downsizing, or maybe I gave it to one of the kids. Anyway, yum, and I can always use another chicken recipe!
Sounds goods!
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