4 (1/4 pound) thin-slided chicken breast cutlets
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 cups fresh sliced mushrooms
2 tsp all-purpose flour
1/4 cup Marsala wine
1/4 cup reduced-sodium chicken broth

Sprinkle chicken with salt and pepper.

Heat oil in a large nostick skillet over medium heat.
Add chicken asnd cook through, about 3 minutes on each side.
Transfer chicken to a platter and keep warm.

Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes.
Sprinkle mushrooms with flour, stirring to blend.
Add the Marsala and broth; bring to a boil.
Cook, stirring occasionally, until sauce thickens, about 3 minutes.

Spoon sauce over chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user FLYING_V.

 

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