Weight Watchers Chicken Marsala

Weight Watchers Chicken Marsala

You’ll fall back in love with chicken after trying this Weight Watchers Chicken Marsala recipe. It tastes wonderful and requires little preparation or cooking time. What more could a recipe ask for?

I’m scared of that, that’s why. Until I tried this recipe, that is.


  1. Six skinless, boneless chicken breasts, or roughly 16 ounces of meat
  2. Fresh baby Portobello mushrooms, one pound
  3. Use three-quarters cup of this dressing.
  4. One tablespoon of white all-purpose flour
  5. Two minced garlic cloves or 1/2 tsp garlic powder
  6. 1/4 teaspoon of ground pepper
  7. One-fourth teaspoon salt
  8. Two teaspoons pure olive oil
  9. One tablespoon of canola oil-based light butter
  10. Half a cup low-sodium, fat-free chicken broth
  11. half a cup of cooking wine marsala
  12. Use green onions or fresh parsley for garnish
  13. Cooking spray


  • Every boneless chicken breast should be pounded to a thickness of 1/2 inch by sandwiching it between two pieces of plastic wrap. It is more effective to practice on each one separately.
  • Add Italian dressing to a big gallon-sized zip plastic bag containing all of the chicken breasts. Marinate in the fridge for at least eight hours or overnight.
  • Set the oven’s temperature to 350.
  • Take the chicken breasts out of the zip-lock bag and discard any remaining dressing.
  • Combine the flour, salt, pepper, and garlic powder. Coat each chicken breast completely with the mixture. Garlic cloves can be substituted for garlic powder; first, cut the cloves, allow them to cool, and then add them to the flour mixture.
  • The size of the chicken breasts will determine whether or not you need to prepare another batch of the mixture.
  • Apply cooking spray to the bottom of a big nonstick skillet.
  • Add 1 tablespoon extra virgin olive oil to the skillet along with the butter, and over medium-high heat, fry until browned on both sides.
  • Put onto a baking sheet sprayed with cooking spray.
  • Whisk any browned bits of chicken on the bottom of the pan before adding the chicken stock and wine to the frying skillet. Much of the flavor originates from here.
  • After bringing the mixture to a boil and cooking it for four to five minutes, use a sieve to remove the pieces from the marsala wine sauce. I enjoy
  • this particular one. Sauce should be put aside for later. Place the freshly cleaned and chopped mushrooms in the empty skillet. Spread spoonful of olive oil on it. After roughly three minutes of sautéing the mushrooms, add the reserved sauce. Cover the chicken with the marsala sauce.
  • Bake the chicken breasts with sauce for 25 to 35 minutes, or until the internal temperature of the chicken reaches 165 degrees. You’ll get the tastiest chicken this way.
  • To taste, add salt and pepper to the chicken.
  • To achieve the greatest uniform flavor, make sure you distribute the mushrooms equally throughout each breast.

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