This is one of our favorite dishes at Italian restaurants. We really fell in love with it at the restaurant that used to be in Turkey Creek called Vinny and Me. Unfortunately, I think the economy got to the owners and they closed down after we had only just discovered it. Anyways, Jonathan and I came across this recipe on weightwatchers.com the other night and I gave it a whirl for supper. It is delicious and is very simple to make. Jonathan said, "This would be something I'd love to eat even if it wasn't on Weight Watchers." So, here it goes!
2 tsp olive oil
1 cup mushrooms, fresh, sliced
1 lb. uncooked, boneless, skinless chicken breasts (four 4 oz. piece)
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup Marsala wine (I bought Marsala cooking wine)
1 1/4 cups canned beef broth, reduced-sodium, divided
1 1/2 tbsp cornstarch
1. Heat oil in large skillet over medium-high heat. Add mushrooms and saute until tender and releasing liquid, about 5 minutes.
2. Meanwhile, place chicken on a plate and season both sides with thyme, salt, and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and saute until golden, about 2-3 minutes per side.
3. Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes. (I scraped the bottom of the pan to get all the good stuff off of the bottom and into the sauce, just like Rachael Ray tells you to).
4. Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned on top. Yields about 3 oz of chicken and 1/3 cup of sauce per serving.
***I served this with roasted asparagus and whole grain pasta mixed with butter and parmesan cheese. It was yummy!
***For anyone interested in the weight watchers points here, one serving is 4 points (chicken and mushroom sauce only).