Weightwatchers Chicken Marsala

This healthy version of the classic italian Chicken Marsala turned out much better than expected! All of the flavor of the full-fat-and-sodium dish without the bad stuff. Comes out to 4 pointsplus and tastes like 30. Next time i may increase the volume of the sauce, there just didn't seem to be enough of it for 4 servings. I served it with some wilted spinach and garlic, a very nice combination.

Note to self: marsala wine is shelved with the ports!

Ingredients

• 4 boneless skinless chicken breasts, cutlets thin slice (1/4 pound)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 2 teaspoons olive oil
• 2 cups fresh mushrooms, sliced
• 2 teaspoons all-purpose flour
• 1/4 cup marsala wine
• 1/4 cup reduced-sodium chicken broth

Directions

1. Sprinkle chicken with salt and pepper. 
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken and cook through, about 3 minutes on each side.
4. Transfer chicken to a platter and keep warm.
5. Add mushrooms to skillet and cook, stirring frequently until browned, about 3 minutes.
6. Sprinkle mushrooms with flour, stirring to blend.
7. Add the Marsala and broth; bring to a boil. 
8. Let the mixture simmer until it is slightly thickened, about 5 minutes.

Source: Food.com