2 teaspoons olive oil
3 cups sliced white or cremini mushrooms
4 B/S chicken breasts
1 teaspoon dried thyme
Salt and pepper
1/2 cup Marsala wine
1 1/4 cups reduced sodium beef broth
1 1/2 tablespoons cornstarch
Heat oil in large heavy skillet over medium-high heat. Ad mushrooms and cook, stirring occasionally, until tender and liquid is released, about 5 minutes.
Meanwhile, sprinkle chicken with salt and pepper and thyme. Push mushrooms to one side of skillet. Place chicken in pan and cook until golden, about 3 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 8-10 minutes longer.
Meanwhile, stir together cornstarch and remaining 1/2 cup broth in a small bowl until smooth, add to skillet. Simmer, stirring constantly, until sauce is bubbly and thickens, about 1 minute, stirring mushrooms into sauce.
Serve with steamed broccoli and 1/2 cup cooked whole wheat pasta. Total 7 PointsPlus.