Preparation time: 17 mins
Cooking time: 16 mins
Difficulty: Medium - experience needed
1 1/2 lbs uncooked boneless, skinless chicken breast, halves
1/2 cup all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 tsp olive oil
3/4 cup fat-free chicken broth, reduced sodium
1/3 cup red wind, dry Marsala
2 tsp cornstarch
2 tsp thyme, chopped
2 tsp fresh lemon juice
1/4 tsp table salt
1/4 tsp garlic powder
8 oz mushrooms, sliced
1 tbsp light butter
1 tbsp parsley, chopped
Place chicken btwn 2 sheets of heavy-duty plastic wrap and flatten to 1/4 inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.
Combine flour, salt and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.
Heat oil in a large nonstick skillet over med-high heat. Add chicken; cook 4-5 mins on each side or until done. Remove chicken from pan; keep warm.
Combine broth and next 6 ingredients in a small bowl.
Coat pan with cooking spray. Add mushrooms; saute 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over med-high heat 4 mins or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley.
*I added the chicken back into the pan with the sauce to soak up the flavor of sauce. Very yummy! Served over whole wheat noodles for an extra 3 pts.