Lady Shanny’s Comments:  I’ve only included the ingredients for the Marsala sauce.  Most people put it on chicken but you can also use it on pork (or on a mound of green beans which is really good!). Some shredded light havarti cheese is very good melted between your base and the sauce.  Since the sauce is so low in points, next time I make it I will definitely double it and also vastly increase the amount of mushrooms that I use.

1 tsp olive oil

2 cups sliced fresh mushrooms

2 tsp all purpose flour

1/4 cup Marsala wine

1/4 cup chicken broth (reduced sodium is best)

Heat the oil in a large skillet over medium heat.  Add mushrooms to skillet and cook, stirring frequently until browned (about 3 minutes).  Sprinkle mushrooms with flour, stirring to blend.  Add the Marsala and broth (it will bubble up considerably so be careful).  Bring to a boil.  Cook, stirring occasionally, until the sauce thickens (about 3 minutes). Spoon sauce over whatever you like.

WW Points:  2 for the whole recipe


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