- 4 tsp olive oil
- 1 pound fresh mushrooms, sliced (I used a blend of Crimini and Portabella)
- 2 lb boneless skinless boneless, skinless chicken breast, (four 4 oz pieces)
- 2 tsp dried thyme
- 1 tsp table salt, (more or less to taste)
- 1⁄2 tsp black pepper
- 1 cup Marsala wine
- 2.5 cup reduced-sodium beef broth, divided
- 3 tbsp corn starch
- 4 zucchini squash
- 1 yellow squash (that is all I had)
- Spiralize the squash and place in a bowl with paper towels. It is important to do this in the very beginning because the squash contains a lot of water and it needs time to dry otherwise your sauce will be very watery.
- While the squash is drying, heat oil in a large skillet over medium-high heat. Add mushrooms 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. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté 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.
- Remove chicken from pot and top with half mushrooms. Throw the zucchini noodles in the pot with remaining mushrooms and let cook for 2 minutes. Serve chicken with mushroom sauce spooned over top and zucchini noodles in a separate bowl!
Thanks to http://www.kitchme.com/recipes/chicken-marsala-weight-watchers for the inspiration