PEPPERED CHICKEN IN MUSHROOM MARSALA SAUCE
Makes 3 Servings
1 Serving = 4 PointsPlus™
3 boneless/skinless chicken breast (halves, 3 ounces each)1 tsp olive oil
1/2 tsp coarsely ground black pepper
1/8 tsp salt
1 cup fresh sliced mushrooms
1 TBSP I Can't Believe It's Not Butter
1 1/2 TBSP all-purpose flour
1/8 tsp salt
3/4 cup reduced-sodium chicken broth
2 TBSP Marsala cooking wine
Preheat oven to 425º.
Brush chicken with olive oil and sprinkle with pepper and 1/8 tsp salt. Arrange in a baking dish. Bake uncovered 35 - 40 minutes or until no longer pink.
Meanwhile, for sauce, in a medium saucepan, cook mushrooms in hot I Can't Believe It's Not Butter until tender. Stir in flour and 1/8 tsp salt. Add broth and Marsala. Cook and stir over medium heat until thickened and bubbly.
Place chicken on plates. Spoon/pour mushroom sauce over chicken.
*Remember.....if your pieces of chicken are more than 3 ounces you MUST add more PPs to the value!! Also.....I think the mushroom sauce would be really yummy over pasta or even on a baked potato or turkey cutlets.
And here's a website that Rhonda (hot dog!!!!) turned me onto that I think you might enjoy: www.exercise4weightloss.com.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*