1 lb boneless chicken breasts
2 oz pancetta, cut into 1/4" cubes
3/4 cup Marsala wine
6 tablespoons light cream
1 cup sliced mushrooms
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon diet margarine
1 tablespoon olive oil
Rinse and drain noodles; set aside. Add margarine to a large nonstick skillet. Add pancetta and cook until crispy; set aside. Add onions and cook until light brown. Add to pancetta.
Pound out the chicken cutlets until about 1/4" thick. Season both sides generously with salt & pepper. Turn up the heat on the skillet. Add olive oil and cook each cutlet 3 minutes on each side.
Add wine & mushrooms and cook until reduced by 25%. Stir in cream and boil until thickened. Return chicken, onions & pancetta to the pan. Cook chicken 3 minutes and serve.
Nutrition Per Serving
Calories: 283 Carb: 6 grams Protein: 26 grams
Fat: 14 grams Fiber: 2 grams WW Points: 6