Wednesday, September 11, 2013

Quick and Easy Creamy Chicken Marsala


Why is this a Foodgasm?

This meal is soooo simple I didn't even want to post it out of embarrassment!  I'm also not a big fan of using pre-made ingredients, BUT we are all busy people and sometimes we have to compromise from time to time, by not making everything completely from scratch. This dish is QUICK, EASY and LIGHT! Seriously, does it get any better?

My grandfather made the BEST chicken marsala when I was a kid. Seriously amazing!! BUT it took a while to make and it was not so healthy. Fried cutlets, smothered in a marsala wine sauce and covered in mozzarella and provolone cheese. Yup, serious foodgasm, but that bad boy was a one night stand. With this version this is the foodgasm you can marry- reliable, and kind to your waistline. So I took what I loved most about my grandfathers dish and made my own quick version of it for a weeknight. It is creamy and has lots of mushrooms and that great sweet marsala flavor!

I dredged my chicken in flour and spices, but if you want something quicker- there is no need to do it. It will be delicious regardless!



What you need

1 tablespoon Extra Virgin Olive Oil 2 chicken breasts, cubed 1 medium red onion, diced 1 package sliced baby bella mushrooms 1 can 98% fat free cream of mushroom 1/3 cup marsala wine optional 1/4- 1/3 cup fat free chicken broth to think out sauce.

How to make it

1-In a frying pan heat up 1 tbsp EVOO, add in 2 cubed chicken breasts and brown them, then add in 1 package sliced mushrooms and 1 medium red onion, diced into the pan keep stirring on medium heat.
2- Add in 1 can 98% FF Cream of mushroom soup and 1/3 cup marsala wine, you can also add OPTIONAL: 1/4-1/3 cup Fat Free chicken stock if desired to thin out sauce. Stir well on medium-low heat.
3-Serve over brown rice, pasta or potato.

Nutritional Information

Yields 4 servings at 4 Weight Watchers Points Plus Values (rice or pasta not included).