Weight Watchers Chicken Marsala

Date Attempted: 12/9/16

Recipe Number: 41

Let me first note that I did not forget about this challenge in the last month. I will try 52 recipes before 2017, but I may not post them all in time. I’ve been at a class for the last few weeks and I haven’t been keeping up with anything, much less this blog. This is going to backtrack a bit but let me just say these recipes are awesome and still worth having up here!

Okay so this chicken marsala is what I have been eating for lunch for the last 2 weeks. It’s only 4sp a serving and it’s very filling. I don’t miss the fact that the chicken isn’t breaded at all and it feels like I’m eating something worse for myself so that’s always a good trick to play!

This is not a very photogenic recipe so the credit for this picture goes to weightwatchers!

Remi’s Recipe (small modifications to weight watchers original)




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




  • Heat oil in a large skillet over medium-high heat. Add mushrooms(season) 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, and other spices. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and cook 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.


Garnish wtih fresh thyme.


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