Holla for Marsala!

Serving Size: 1/2 of recipe (1 cutlet with sauce and mushrooms)
Calories: 240
Fat: 4g
Sodium: 785mg
Carbs: 8.5g
Fiber: 0.5g
Sugars: 4.5g
Protein: 34.5g

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!


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.
Copyright © 2019 Hungry Girl. All Rights Reserved.