Chicken Marsala (Ww Recipe)

• 2 teaspoons olive oil
• 1 cup fresh mushrooms, sliced
• 1 lb boneless skinless chicken breast, four 4 oz pieces
• 1 teaspoon dried thyme
• 1/2 teaspoon table salt (more or less to taste)
• 1/4 teaspoon black pepper
• 1/2 cup marsala wine
• 1 1/4 cups reduced-sodium beef broth, divided
• 1 1/2 tablespoons cornstarch

1. Heat oil in a 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 to 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.
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 over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.

olive oil, fresh mushrooms, chicken, thyme, salt, black pepper, marsala wine, beef broth, cornstarch

Taken from www.food.com/recipe/chicken-marsala-ww-recipe-160625 (may not work)