Low Fat Chicken Marsala

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried marjoram, crushed
• 4 boneless skinless chicken breast halves
• 2 cups sliced fresh mushrooms
• 1/4 cup sliced green onion (2)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 cup chicken broth
• 1/2 cup dry marsala or 1/2 cup dry sherry
• hot cooked pasta, such as capellini (optional) or linguine (optional)

Recipe

• 1 in a shallow bowl stir together flour, marjoram, salt, and black pepper. place a chicken breast half between 2 pieces of plastic wrap. using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. remove plastic wrap. repeat with remaining chicken breast halves. lightly coat chicken pieces on both sides with flour mixture; shake off excess.
• 2 in a 12-inch skillet cook mushrooms and green onions in 1 tablespoons of the butter over med-high heat until tender; remove 3 from skillet. in the same skillet cook chicken in remaining 2 tbsp butter for 5 to 6 minutes, turning to brown evenly.
• 3 remove skillet from heat. return mushrooms and green onions to skillet. carefully add broth and marsala to skillet. bring mixture to boiling; reduce heat. simmer, uncovered, for 2 minutes, stirring occasionally. season sauce to taste with additional salt and pepper. spoon mushroom on top of chicken when serving on pasta.