Chicken Marsala

In just over a month, I have my 10 year high school reunion. I'm pretty excited about it, even though I pretty much still know what's going on with everyone thanks to Facebook. It's going to be at the Post Card Inn on St. Pete Beach which is even better. However, that means sporting a bathing suit for the weekend and well, I'm not exactly where I would like to be body wise to be running around in a bikini all weekend. No worries, I got just over a month to really get focused. I know it seems silly or vain to get in shape for a reunion, and I would be lying if I said that I didn't care, but I have been trying to eat well and work out for some time now and this should be enough motivation to not F it up. So far I've been on track for a week, I know, not very long, but you got to start somewhere. WW points have all been tracked and within range, I have worked out everyday, and the hardest part for me, I have not eating out or drank alcohol all week! Trust me, that is HUGE for me.

Chicken marsala is one of my favorite chicken dishes. I love mushrooms and anything with a sauce on it. However, the usual chicken marsala is full of fat and that's just not going to work right now. This recipe uses almost no butter and the flavor is spectacular. I served this with mash potatoes made with a very small amount of Can't Believe It's Not Butter and some milk. I prepared a lot of marinaded grilled chicken in the beginning of the week to use throughout the week and that really gave this dish a lot of flavor. You can always cook yours in a skillet, but I would still marinade your chicken. One piece of chicken with mushroom sauce was just 5 points plus! I gaurentee that you won't miss all the fat of the normal version.

Chicken Marsala

• 1 pound thin cut chicken breast
• 1 packet McCormicks Grillmates in Garlic White Wine, prepared
• 1 cup white or baby bella mushrooms, sliced
• 1 cup marsala wine 
• 1 cup chicken broth plus 2 tbs
• 1 tbs Can't Believe It's Not Butter
• Olive Oil cooking spray
• 1 tbs cornstarch

1. Put chicken in prepared marinade and let marinade for at least one hour. I do mine over night.
2. Grill or skillet cook chicken until done. If done in skillet, remove chicken once cooked.
3. Spray pan with cooking spray and bring to medium-high heat.
4. Put mushrooms in hot skillet making sure that none are touching.
5. Cook for 1-2 minutes and flip. 
6. Cook for another 1-2 minutes until nicely browned.
7. Add marsala wine, broth, and butter.
8. Cook for 5 minutes, letting alcohol cook out of the wine and reducing liquid a bit.
9. Add chicken back to pan and cook for 2 minutes.
10. Add 2 tbs of broth with cornstarch in bowl, mix well until no lumps and add to skillet.
11. Cook 1-2 minutes until thickened.
12. Serve and enjoy.