Prep Time: 10 minutes
Cooking Time: 25 minutes
This is a simple dish that is nice enough for company, simple enough for a weeknight meal. You can find inexpensive Marsala wine in the grocery store (around $7 per bottle and you only use a half a cup).
1 1/2 pounds chicken breast, boneless and skinless
1/4 cup bread crumbs, Italian herb flavored
1 egg, large
1 tablespoon olive oil
2 teaspoons garlic, bottled minced
10 ounces mushrooms, Crimini or button or combo, sliced
1/4 teaspoon pepper, black, ground
2 tablespoons flour, all purpose
1/2 cup Marsala wine
2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
2 teaspoons basil, fresh
Preparation: Pound chicken to 1/4 inch thickness. Beat egg in a small bowl and pour bread crumbs out on a plate for dusting. Place a large skillet over medium to medium high heat. Add one tablespoon olive oil. Place chicken in egg, then lightly coat in bread crumbs. Place in skillet and cook for about 3 to 4 minutes per side until golden brown and cooked through. Remove chicken to a plate and cover with foil to keep warm. Add shallots and saute for about 2 minutes over medium heat. Add garlic, then mushrooms and stir. Cook for about 3 to 4 minutes over medium heat. Sprinkle flour over mushrooms and stir until all flour is mixed in, cooking for about 1 minute. Slowly add broth and marsala wine to the mushrooms and whisk together. Cook over medium heat for about 4 to 5 minutes until sauce thickens. Add chopped herbs ground pepper and stir. Serve chicken with mushrooms and sauce over top.
Per Serving About: 280 calories, 7 g fat, 1.5 g saturated fat, 32 g protein, 13 g carbohydrates, 1 g dietary fiber, 470 mg sodium; WW Points plus value 6