Light and Healthy: Chicken Marsala with Mushrooms

Hey Everyone! I wanted to share a recipe with you that I learned in culinary school, and just love! It was also on of my most requested meals when I was a private chef.

Chicken Marsala with Mushrooms
Grocery list:
2 tsp plus 1 Tbsp olive oil
2 medium summer squash, quartered lengthwise, cut in 1-in. pieces
1 pt grape tomatoes
4 tsp minced garlic
3⁄4 tsp each salt and pepper
2 Tbsp cold butter
4 thin-sliced skinless, boneless chicken breasts
3 Tbsp flour
1 pkg sliced white mushrooms
1⁄4 cup finely chopped shallots
1 cup marsala wine (or you can use beef broth if you dont want wine, but the alcohol will cook out)

How to make it:
1. Heat 2 tsp oil in a large nonstick skillet over medium heat.

2. Add squash; sauté 6 minutes, or until lightly browned. Add tomatoes, 2 tsp garlic and 1⁄4 tsp each salt and pepper. Cook, stirring occasionally, until tomatoes are hot but not collapsed. Transfer to a dish; cover to keep warm.

3. Season chicken with 1⁄4 tsp each salt and pepper; coat with flour.

4. Wipe skillet; return to medium heat. Add 1 Tbsp each oil and butter. When hot, add chicken and cook, turning once, 3 to 4 minutes until golden. Transfer to a plate; cover to keep warm.

5. Add mushrooms to pan; sauté until tender. Stir in shallots and remaining 2 tsp garlic; sauté until soft. Add wine and remaining 1⁄4 tsp each salt and pepper. Bring to a simmer and cook until reduced by about half. Off heat, stir in remaining 1 Tbsp butter until melted. Spoon over chicken and serve with the vegetables.

Nutritional Information:
340cal.
13g fat
4g fiber
7 WW points