WEIGHT WATCHERS CHICKEN MARSALA

That’s just it. I’ve found that many original recipes I’ve tried have ingredients in them that you don’t miss when you take them out.  I didn’t miss the full fat dressing or the full fat butter in this recipe either. 
Just a note about this recipe…you need to marinate the chicken breast for 8 hours or overnight before you cook them, so keep that in mind.
I served this with salad and my family loved it.  My 11 year old stepdaughter even asked for a second helping (minus the mushrooms of course). I just ate the mushrooms she didn’t want. I can’t let them go to waste.

INGREDIENTS:

• 6 boneless, skinless chicken breasts
• 1 tablespoon light butter, made with canola oil
• 1/2 cup fat free, reduced sodium chicken broth
• 1/2 cup marsala cooking wine
• Fresh parsley for garnish
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 pound baby Portobello mushrooms
• 3/4 cup fat-free Italian dressing (I used this one)
• 1 tablespoon all purpose white flour
• 1/4 tsp salt
• 2 tablespoons extra virgin olive oil
• Cooking spray

INSTRUCTIONS:

1. Place the chicken breasts between two pieces of plastic wrap and pound to a 1/2 inch thickness. It works best if you work on one at a time.
2. Place all chicken breasts in a large gallon size zip plastic bag and add Italian dressing.  Marinate overnight or for at least 8 hours in the refrigerator.
3. Preheat oven to 350 degrees.
4. Remove the chicken breasts from the zip bag and throw away the left over dressing.
5. Mix the flour, garlic powder, salt and pepper and coat all sides of each chicken breast with the mixture. Depending on the size of the chicken breasts, you may need to make another batch of mixture.
6. Coat the bottom of a large skillet with cooking spray.
7. Place 1 tablespoon of extra virgin olive oil and the butter into the skillet and cook on both sides until browned over medium high heat.
8. Transfer to a baking pan coated with cooking spray.
9. Add the chicken broth and wine to the cooking skillet, using a whisk to loosen up any browned bits in the pan. This is where a lot of the flavor comes from.
10. Bring the mixture to a boil and cook for about 3 minutes, then strain the bits out of the sauce with a strainer. I like this one. Set the sauce aside for later.
11. In the empty skillet, add the mushrooms, cleaned and chopped. Add one tablespoon of olive oil.
12. After cooking the mushrooms for about 3 minutes, add in the sauce you set aside.
13. Pour the sauce over the chicken.
14. Place chicken breasts and sauce into the oven for 25-35 minutes or until internal chicken temperature reaches 165 degrees Fahrenheit.