Ingredients
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- 4 small (12 ounces total) boneless, skinless chicken breast halvessee savings
- Nonstick spray coatingsee savings
- 1-1/2 cupssliced fresh mushroomssee savings
- 2 tablespoonssliced green onionsee savings
- 2 tablespoonswater
- 1/4 teaspoonsalt
- 1/4 cupdry Marsala or dry sherry
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Preparation
Step 1
directions
1. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
2. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.
3. Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken. Makes 4 servings.
nutrition information
Calories 161, Total Fat 3 g, Cholesterol 72 mg, Sodium 191 mg, Carbohydrate 2 g, Protein 27 g. Percent Daily Values are based on a 2,000 calorie diet