Weight Watchers Marry Me Chicken

Weight Watchers Marry Me Chicken is a delicious, lightened-up dish with tender chicken in a creamy, herby sauce. It’s so good, it feels indulgent but fits perfectly into a healthy lifestyle!

Servings: Makes 4 servings

2 WW points per serving

HOW DO I MAKE MY MARRY ME CHICKEN?

1. Season the chicken breasts: Sprinkle both sides with salt and pepper.

2. Prepare the Coating: In a shallow dish, mix the flour, poultry seasoning, dried parsley, onion powder, and garlic powder. Coat the chicken breast with the flour mixture then shake off any excess. Save any leftover flour for later.

3. Cook the Chicken: Melt the light butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side, until golden brown and fully cooked. Take the chicken out of the skillet and place it aside.

4. Make the Sauce Base: In the same skillet, sauté the minced garlic for about 1 minute, until fragrant. Stir in the reserved flour and cook for another minute.

5. Add the Broth: Pour in the chicken and beef broths, scraping the skillet to loosen any browned bits. Let the mixture simmer for 5 minutes to reduce slightly.

6. Finish the Sauce: Stir in the fat-free half and half, followed by the sun-dried tomatoes. Cook for an additional 2-3 minutes, allowing the sauce to become thicker.

7. Combine with Chicken: Return the chicken breasts to the skillet, spooning the sauce over them. Let them heat through for a few minutes.

8. Serve: Once the sauce has reached your preferred consistency and the chicken is warm, remove from heat. Serve hot and garnish with parsley if desired. Enjoy!

Ingredients:

• 1 pound chicken breasts (about 2 large)
• salt and pepper
• 4 tablespoons flour
• 1/2 teaspoon poultry seasoning
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons light butter (I used I Can’t Believe It’s Not Butter Light)
• 3 cloves garlic
• 1/2 cup chicken broth
• 1/2 cup beef broth
• 1/4 cup fat-free half-and-half
• 1/3 cup sundried tomatoes, drained

Instructions:

• Season the chicken breasts: Sprinkle both sides with salt and pepper.
• Prepare the Coating: In a shallow dish, mix the flour, poultry seasoning, dried parsley, onion powder, and garlic powder. Coat the chicken breast with the flour mixture then shake off any excess. Save any leftover flour for later.
• Cook the Chicken: Melt the light butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side, until golden brown and fully cooked. Take the chicken out of the skillet and place it aside.
• Make the Sauce Base: In the same skillet, sauté the minced garlic for about 1 minute, until fragrant. Stir in the reserved flour and cook for another minute.
• Add the Broth: Pour in the chicken and beef broths, scraping the skillet to loosen any browned bits. Let the mixture simmer for 5 minutes to reduce slightly.
• Finish the Sauce: Stir in the fat-free half and half, followed by the sun-dried tomatoes. Cook for an additional 2-3 minutes, allowing the sauce to become thicker.
• Combine with Chicken: Return the chicken breasts to the skillet, spooning the sauce over them. Let them heat through for a few minutes.
• Serve: Once the sauce has reached your preferred consistency and the chicken is warm, remove from heat. Serve hot and garnish with parsley if desired. Enjoy!