WW chicken marsala

This one is also from a pamphlet I received at a meeting as well as in
one of my WW cookbooks.

4 pts each to serve 4 people

4 thinly sliced chicken breast cutlets
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 teaspoons olive oil
2 cups fresh sliced mushrooms
2 teaspoons flour
1/4 cup dry Marsala wine
1/4 cup reduced sodium chicken broth

Sprinkle the chicken with salt and pepper. Heat the oil in a large
nonstick pan over medium heat and add the chicken. Cook thoroughly 3-5
minutes per side and then transfer the chicken to a platter to keep
warm.

Add the mushrooms to the pan and cook, stirring frequently, until brown,
about 3 minutes. Sprinkle the mushrooms with the flour and stir well to
blend. Add the Marsala and broth and bring to a boil. Cook until the
sauce thickens, about 3 minutes and spoon over the chicken.

Thanks...I'll try it...GG

"ahmward" wrote in message
...
This one is also from a pamphlet I received at a meeting as well as in one
of my WW cookbooks.

4 pts each to serve 4 people

4 thinly sliced chicken breast cutlets
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 teaspoons olive oil
2 cups fresh sliced mushrooms
2 teaspoons flour
1/4 cup dry Marsala wine
1/4 cup reduced sodium chicken broth

Sprinkle the chicken with salt and pepper. Heat the oil in a large
nonstick pan over medium heat and add the chicken. Cook thoroughly 3-5
minutes per side and then transfer the chicken to a platter to keep warm.

Add the mushrooms to the pan and cook, stirring frequently, until brown,
about 3 minutes. Sprinkle the mushrooms with the flour and stir well to
blend. Add the Marsala and broth and bring to a boil. Cook until the
sauce thickens, about 3 minutes and spoon over the chicken.