Saucy Chicken Marsala

I finally decided that Tuesdays will be the day I make my new recipe of the week (unless Richard has hockey in which case I'll cook on Wednesday). 

Tonight was my first recipe and I decided to make Saucy Chicken Marsala with whole wheat linguini and Green Giant Baby Vegetable Medley (these are super easy frozen veggies you microwave, I love them for my dinner veggies and there are quite a few varieties to choose from!).  The whole dinner equaled out to 7 points  (5 for the chicken, 2 for the linguini and the veggies were free)... not bad at all!

Saucy Chicken Marsala (from WW Comfort Classics cookbook)
prep. 10 min - cook 15 min - serves 4

4 (5-ounce) skinless, boneless chicken breasts
1/2 tsp salt
1/8 tsp black pepper
2 tsp olive oil
12 ounces sliced mushrooms
1 large shallot, finely chopped
2 garlic cloves, minced
1/2 cup dry Marsala wine
1/2 cup reduced-sodium chicken broth
2 tsp chopped fresh thyme

1.  Sprinkle the chicken with 1/4 tsp of salt and the pepper.  Heat 1 tsp of the oil in a large nonstick skillet over medium-high heat.  Add the chicken and cook until browned and cooked through, 3-4 minutes on each side.  Transfer to a plate.

2. Heat the remaining 1 tsp oil in the skillet.  Add the mushrooms and remaining 1/4 tsp salt; cook, stirring occasionally, until the mushrooms are slightly browned, 3-4 minutes.  Add the shallot adn garlic and cook, stirring often, until the shallots begin to soften, 2 minutes.

3.  Add the Marsala and broth and cook until the sauce thickens slightly, about 1 minute.  Return the chicken to the skillet and cook until heated through, 2 minutes.  Remove from the heat and stir in the thyme.
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So... my first dinner went well, it tasted great.  I will have to work on my cooking of chicken (or any meat for that matter).  I very rarely actually cook meat myself, I normally just opt to not have it if it requires me to cook it.  I'm going to have to work on that.  I'm not sure how in the world you would cook the chicken in the time it says I should, it took me MUCH longer but it did eventually cook (and it was just a little burnt on the outside in a few spots. but you couldn't taste it to much).  This was a very safe dinner for Richard and I to try for something new as I knew we liked everything in it.  It turned out great and we have quite a bit left over for Richard for the next night or two.  I'll try to remember to cut the recipe in half next time so we don't have quite so much left over, they don't always get eatten and I hate to see the food go to waste. 

I even cleaned the kitchen and all the dishes after dinner, who knew it was possible?