marsala-style chicken

By carlaschwartz

Ingredients

• 1 1/2 pound(s) uncooked boneless, skinless chicken breast, halves
• 1/3 cup(s) all-purpose flour
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1 tsp olive oil
• 3/4 cup(s) fat-free chicken broth, reduced-sodium
• 1/3 cup(s) red wine, dry Marsala
• 2 tsp cornstarch
• 2 tsp thyme, fresh, chopped
• 2 tsp fresh lemon juice
• 1/4 tsp table salt
• 1/4 tsp garlic powder
• 1 spray(s) cooking spray
• 8 oz mushroom(s), sliced
• 1 Tbsp light butter
• 1 Tbsp parsley, chopped

Details

Servings 4
Preparation time 17mins
Cooking time 33mins

Preparation

Step 1

Place chicken between 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 medium-high heat. Add chicken; cook 4 to 5 minutes 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; sauté 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley. Yield: 4 servings (serving size: 4 ounces chicken and 1⁄3 cup sauce).