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Photo of Chicken Marsala by WW

Chicken Marsala

2
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
We beg you to use Marsala wine and not any ol’ wine you happen to have on hand. Unlike white vino, Marsala is fortified and has a nutty flavour that lends toasty depth. Plus, an open bottle will keep in the fridge for up to 6 months so you can use it in other pan sauces.

Ingredients

Olive oil

2 tsp(s)

Mushrooms

3 cup(s), sliced

Uncooked boneless skinless chicken breast

1 pound(s), four 4-oz pieces

Dried thyme

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Table wine

½ cup(s), Marsala variety

Canned beef broth

1¼ cup(s), reduced-sodium, divided

Cornstarch

1½ tbsp(s)

Instructions

  1. In a 12-inch nonstick skillet, heat the oil on medium-high. Add the mushrooms and cook until they are tender and release their liquid, about 5 minutes, stirring occasionally.
  2. Season both sides of the chicken with the thyme, salt, and black pepper. Push the mushrooms to the outer edge of the skillet. Arrange the chicken in the center and cook until golden, 2 to 3 minutes per side.
  3. Add the wine to the skillet. Simmer for 1 minute, scraping up any browned bits from the bottom of the skillet. Add 3⁄4 cup stock and simmer until the chicken is tender and cooked through, 8 minutes. Transfer the chicken to a plate and keep warm.
  4. In a small bowl, stir the cornstarch into the remaining 1⁄2 cup stock until dissolved and add to the skillet. Simmer until the sauce thickens, about 1 minute, stirring constantly. Serve the chicken with the sauce.
  5. Yields 1 chicken breast half (3 oz) and about 1/3 cup of sauce per serving.

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