Chicken Marsala

Sometimes a little extra effort goes a long way.  And when you’re watching your calories you think a breaded chicken dish is out of the question.  Well, this one isn’t so bad and it’s delicious. Here’s a light

• 3 chicken breast, sliced horizontally to make thin filets
• 1 egg, plus 1 egg white
• 1/4 cup flour
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp fresh cracked pepper
• 1 lb mushrooms, sliced in thirds
• 1 tbsp olive oil
• Onion, small and diced
• 1 tsp garlic
• 2 tbsp cornstarch
• 1 cup white wine
• 3 cups chicken broth
• Juice of 1 lemon

Beat the egg in a Tupperware dish large enough to hold 1 piece of chicken at a time.  Dredge each piece of chicken through the egg mixture, then the flour with the paprika, salt and pepper. Place in large heated pan (it’s going to hold everything above) with the olive oil.  Fry the chicken on each side for 3 minutes on a medium to high heat.  Remove the chicken.

Add a little more oil along with the garlic and onion.  Sauté for 3 minutes.  Add the mushrooms and toss to coat.  Toss and stir for 3-4 minutes.  You don’t want to cook the mushrooms down too much.

Return the chicken to the big pan.  Mix the last 4 ingredients and pour on top of the cheek and mushrooms and simmer for 25 minutes on medium/low.

Each chicken piece including the delicious sauce and all the mushrooms you want is 1 WW Freestyle point.  I served it with a little soft polenta and peas.  Enjoy!