main meals

Ingredients

	2 tsp olive oil
	1 cup(s) mushroom(s), fresh, sliced
	1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces
	1 tsp dried thyme
	1/2 tsp table salt
	1/4 tsp black pepper
	1/2 cup(s) wine, Marsala variety
	1 1/4 cup(s) canned beef broth, reduced-sodium, divided
	1 1/2 Tbsp cornstarch

Instructions

• Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
  
  
• 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 sauté until golden, about 2 to 3 minutes per side.
  
  
• 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.
  
  
• 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.

Chef Tips

• We renovated Chicken Marsala by:
  • Reducing the amount of oil used to saute the chicken.
    
    
  • Thickening the sauce with reduced-sodium beef broth which is low in calories and typically fat-free as well.