Chicken Marsala

2 teaspoons olive oil
4 (4-ounce) thin sliced skinless boneless chicken breasts
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 cups sliced mushrooms (try shiitake or portobello)
2 teaspoons all -purpose flour
1/4 cup dry marsala wine (or dry red wine)
1/4 cup reduced sodium chicken broth
1 tablespoon chopped fresh parsley

1)Heat the oil in a large nonstick skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and saute until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and cover to keep warm.
2)Add the mushrooms to the skillet; Saute until browned, about 3 minutes. Sprinkle the mushrooms with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer. Stir in the parsley. Spoon the mushroom mixture over the chicken

Serves: 4
Cook time: 15 minutes

Weight Watchers Points: 4
Calories:164, Fat:4g, Fiber:0, Protein:28g, Sodium:430mg