Chicken Marsala

Chicken Marsala is one of our favorite Italian poultry dishes so we set out to lighten it up and keep great flavors.

(modification of recipe originally from Cooking Light)

Serves 4

• 4 (4-ounce) skinless, boneless chicken breasts
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 cup pre-sliced button mushrooms
• ¼ cup chopped shallot
• 1 minced garlic clove
• 1 teaspoon fresh chopped thyme
• ½ cup dry Marsala wine
• ½ cup fat-free, reduced sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to ½ inch thickness using a meat mallet or heavy skillet.  Sprinkle both sides of chicken evenly with salt and pepper.  Place flour in a shallow dish.  Dredge chicken in flour, turning to coat; shake off excess flour.

Heat olive oil in a large non-stick skillet over medium-high heat.  Add chicken; cook for 3 minutes on each side or until browned.  Remove chicken from pan; keep warm.  Add mushrooms and next 6 ingredients (mushrooms through juice) to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to ¾ cup.  Return chicken to pan, turning to coat well.  Cover and cook 5 minutes or until chicken is done.  Sprinkle with parsley.

Nutritional Info/Serving:  Calories 227, Fat 5 g, Protein 28 g, Carbs 8 g

21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 Green, 1 tsp