Chicken Marsala

8 chicken thighs, de-boned & de-skinned
6 scallions, sliced
10 mushrooms, sliced
3 Tbs minced garlic
2 Tbs ground thyme
2 Tbs Italian seasoning
S & P to taste
1 – 14 oz can chicken broth – low sodium
3/4-1 cup sweet marsala, depending on taste
2 Tbs tomato paste
1/2 tsp sugar substitute
corn starch, if desired, for thicker consistency
scallion stems – sliced thin, for garnish topping

1. Baste chicken in 1/2 c. water until nearly cooked. Remove chicken and cover to keep warm. Drain skillet (leaving enough to saute scallions & mushrooms).
2. Add scallions, mushrooms & seasonings. Simmer for 2 minutes.
3. Add chicken broth, marsala, tomato paste & sugar substitute. Mix well and cook for over med-high heat 5 minutes, until sauce thickens. If not thick enough, make cornstarch & water sauce and add slowly, until desired consistency.
4. Return chicken to skillet and simmer until chicken is cooked through, about 2 minutes. Serve chicken & mushrooms with desired amount of sauce. Top with scallions.
Serve w/ a tossed salad and rolls.

This meal costs approximately $8.50