OK, so today is Valentines Day and I thought I should share a delicious yet romantic recipe for two. Oh la la. This recipe is compliments of Hungry Girl, who I absolutely LOVE and adore. If you don’t know who Hungry Girl is yet, well you are missing out BIG TIME! Not only is Lisa super funny and fabulous, she offers some amazing food product recommendations and some truly delicious recipes that won’t leave you feeling guilty. Gotta love that!
MAKES 2 SERVINGS
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 cup fat-free chicken broth
1/4 cup marsala wine
1 tsp. cornstarch
1 1/2 cups sliced mushrooms
Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/4 tsp. each salt and black pepper
1/4 tsp. dried basil
In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, 5 – 7 minutes.
Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally.
Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes. Serve it and love it!
Serving Size: 1/2 of recipe (1 cutlet with sauce and mushrooms)
Happy Valentines Day!