Holla for Marsala!
Serving Size: 1/2 of recipe (1 cutlet with sauce and mushrooms)
PointsPlus® value 5*
HG Tip! To pound a chicken cutlet, lay it between two pieces of plastic wrap or place it in a sealable bag, squeeze out the air, and seal. Then use a meat mallet to pound it.
Another classic dish zapped by HG's magic wand, and the results are INSANE (in a good way, of course). Happy Valentine's Day!
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 cup fat-free chicken broth
1/4 cup marsala wine
1 tsp. cornstarch
1 1/2 cups sliced mushrooms
Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/4 tsp. each salt and black pepper
1/4 tsp. dried basil
In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, 5 - 7 minutes.
Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally.
Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes. Serve it and love it!
MAKES 2 SERVINGS