Another Mr. J delighted our group with his Chicken or Filet Marsala.
I was very appreciative that he accommodated my inability to eat red meat by offering the chicken option! (hopefully that helped the meal not break the bank either!) He based it off a Weight Watchers recipe
2 tsp olive oil
2 tsp butter
1 cup mushrooms, sliced (he used baby portabella)
1 pound uncooked boneless, skinless chicken breast (there was also a filet option)
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
½ cup Marsala wine
1 ¼ cup reduced sodium chicken broth (for the filet the sauce used beef broth)
1 ½ tbs cornstarch
1) Heat oil and butter in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
2) Meanwhile, season chicken on both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté 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.
He served it with mashed russet potatoes and broccoli. We loved it!