Friday, September 7, 2012

Honey Marsala Glazed Chicken

I cannot tell you how much I enjoy a meal that fits the traditional dinner role of "protein-starch-vegetable". Most of my dishes are all tossed together in one pan (think skillet pastas, enchiladas, etc.) so when I make something traditional like this meal I get really excited for dinner. I am a big fan of Near East rice/cous cous sides. Ironically as a child I hated them because I didn't think they had enough flavor, but now as an adult I can appreciate that that lack of "flavor" is actually a lack of overly processed fake seasonings. Their wild mushroom cous cous is an absolute favorite of mine. I had bought a box and planned to serve it was a honey balsamic glazed chicken, but something about the balsamic chicken didn't mesh well with this cous cous in my mind. I decided to change it up to a honey marsala chicken- best decision ever! This came out so good. It was so simple and yet had a perfect amount of flavor. I was hesitant- I felt that with only two tablespoons of "sauce" this chicken would have no flavor- but I was very wrong. It perfectly coated the chicken and complimented the cous cous. Definitely a meal that will be repeated around here.

Source: Heavily adapted from Weight Watchers

2 (4 ounce) chicken breasts
Salt and pepper
1/2 tsp olive oil
Cooking spray
1 clove garlic, minced
1 tbsp marsala wine
1 tbsp honey

1- Season both sides of your chicken with salt and pepper.
2- Heat a skillet with the oil and cooking spray. Add the garlic, stir well, cooking for about 1-2 minutes.
3- Add the chicken and allow to brown well on both sides, cooking through.
4- Combine the wine and honey together in a bowl. Pour the wine mixture into the skillet, turning up the heat.
5- Keep flipping the chicken in the glaze until the chicken is well coated. Serve hot.

** 5 WW points + per chicken cutlet