Mushroom Maddness--Marsala Wine Sauce

After grilling this weekend we had a bunch of left-over mushrooms that I knew were going to go bad if I didn’t use them up. I decided to throw together some Marsala sauce so I could freeze it and use it at a later date. I usually serve it over chicken breast, but veal would work as well. Just pound the chicken or veal thin, dredge it in a mixture of flour, salt, pepper and paprika and brown it in a tablespoon of oil (you can use PAM too, but you will get a better brown on the protein with oil).

Marsala Sauce
8 PointsPlus values in whole recipe
400 calories, 0g fat, 0g fiber
Serves 2-4, depending on how saucy you like things

Ingredients
-1.5 cups Marsala cooking wine
-1 cup beef broth
-1 cup sliced mushrooms
-1/2 onion, finely diced
-1 clove garlic, crushed
-1 tbs balsamic vinegar
-1 tsp soy sauce
-1 tsp dried oregano
-1/2 tsp ground black pepper
-2 tsp cornstarch mixed with 1 tsp cold water (do this right at the end)

Directions
-Spray a large pan with PAM. Over medium-high heat, saute mushrooms and onions until they are soft and all liquid has evaporated.
-Add crushed garlic and saute 30 seconds.
-Remove from heat and add the rest of the ingredients EXCEPT for the cornstarch.
-Simmer for 5 minutes over medium-high heat.
-Reduce heat to low, add cornstarch/water mixture and stir until it looks well incorporated. This will thicken your sauce.
-Simmer for 10 more minutes over low heat.
-Serve over chicken or veal. You can also cool and freeze.

Healthy meals to nourish your mind.