Submitted by: Jessica Cunha
Original Credit: Rocco DiSpirito, Now Eat This! Italian
Prep time: 20 mins Cook time: 35 mins
Makes 4 servings.
- 3 lbs chicken thighs, boneless/skinless
- salt and freshly ground pepper, to taste
- olive oil cooking spray
- 1 cup sliced onion
- 24 baby bella (cremini) mushrooms, cut into quarters
- 1/2 cup plus 2 Tbs sweet Marsala wine
- 1 tsp fresh thyme
- 1 cup fat-free, reduced sodium chicken broth
Preheat oven to 350 degrees.
Coat a large non-stick, oven safe, skillet with 9 seconds of olive oil cooking spray and heat over high heat. Add the chicken pieces, season with salt and pepper, and brown both sides, about 3 mins per side. Remove the chicken to a plate and set aside.
Turn the heat to medium and return the pan to the heat. Add the onions and mushrooms and cook for 5-7 minutes so they soften. Pull the skillet off the heat and add the Marsala – be careful if the wine flames up.
Add the chicken back to the skillet and add the thyme. Stir and place in the oven for 15 minutes.
Remove the skillet from the oven and divide the chicken onto 4 plates.
Put the skillet back on medium heat and add the chicken broth – bring to a simmer and let it reduce, about 2 minutes. Pour the sauce over the divided chicken and serve.
321 cal, 5.5 g of fat