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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Lorraine's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lorraine Lassiter

Category:
Category:

Ingredients:  
Ingredients:  
Slice chicken breasts in half to make four thin breasts. Pound out evenly. Season both sides with thyme, and seasoning blend (salt, pepper, onion powder, garlic powder).
Heat margarine in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquids, about 5 minutes. Remove from skillet.
Place chicken in center of the skillet on medium-high heat. Cook until golden, abut 2 to 3 minutes per side.
Add mushrooms back to skillet. Add wine and simmer a minute. Add ¾ can of broth and better than beef bouillon beef base and simmer about 5 minutes.
Dissolve cornstarch in remaining broth and add to liquid. Stir and simmer until thickened. Serve chicken with mushroom sauce spooned over the top.
I serve the chicken over cauliflower rice. I buy the Green Giant Riced Veggies and cook them in the microwave. Riced Cauliflower is 0 points, but ½ cup of cooked Minute Rice is 5 points.

Directions:
Directions:
Weight watcher favorite

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Weight Watcher friendly!

 

 

 

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