Chicken Marsala

Chicken Marsala

adapted from savoryonline.com

Using a minimal amount of flour still creates a thickened sauce.

served with vegetarian bolognese over spaghetti squash

Makes 2 servings                                                               3 WW pp / serving                                                     
Cooking spray
3/4 lb. thin sliced chicken breasts
1 Tbsp. brown rice flour
1 3/4 tsp. minced garlic
6 Tbsp. Marsala wine
1/2 cup chicken stock
1 1/2 Tbsp. parsley chopped

1. Season the chicken with salt and pepper and dust with the flour.
2. In a skillet coated with cooking spray, cook the chicken for 3 minutes per side
3. Remove the chicken from the pan and keep warm.
4. In the same skillet, add the garlic. Cook 1 minute.
5. Stir in the Marsala and heat to boiling while scraping up any browned bits; Boil 1 minute.
6. Add the broth and season with salt and pepper.
7. Reduce chicken to the skillet. Reduce heat to medium. Simmer 5 minutes until the chicken is cooked and the wine has been reduced.
8. Remove from heat; stir in yogurt cheese.
9. Serve the chicken topped with sauce and garnished with parsley.

Enjoy!