I decided to make my last stop in Italy in my “Chicken Around the World” series.
Marlene’s Chicken Marsala
Serves 4 (6 PointsPlus per serving)
- 4 chicken breast filets seasoned with salt and pepper
- 3 tablespoons olive oil
- ½ cup Marsala Wine
- 2 tablespoons Wondra
- ½ cup TJ’s Frozen grilled Asparagus spears
- ½ cup Crimini mushrooms, sliced
Heat pan with 2 tablespoons olive oil. Place seasoned breasts in medium hot pan and sauté about 5 or 6 minutes each side, until the chicken starts to get nice and golden brown.
Meanwhile in a separate sauté pan, add the last tablespoon of olive oil, the asparagus spears and the mushrooms on medium heat and sauté about 10 minutes.
When the chicken is golden in color, pour the Marsala wine and the Wondra to thicken the sauce, in the pan and stir. Toss the veggies into the pan with the chicken and serve.
I served it with rice so make sure to add 4 PP if you are going to do that.
This recipe is one the whole family enjoys. Unbelieveable, huh!
So, off I go to watch American Idol… and on that note (no pun intended), I leave you with this to ponder…
Oh I get by with a little help from my friends,, I’m gonna try with a little help from my friends…The Beatles