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Mushroom-Marsala Chicken

Yield 2 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
Prep: 7 minutes; Cook: 15 minutes. Instead of Marsala, you can use the same amount of white wine or additional chicken broth in the mushroom sauce.

Ingredients

  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1 (8-ounce) package sliced mushrooms
  • 2 tablespoons minced shallots
  • 1/4 cup dry Marsala
  • 1 tablespoon light butter

Nutrition Information

  • calories 247
  • caloriesfromfat 20 %
  • fat 5.6 g
  • satfat 2.4 g
  • monofat 0.4 g
  • polyfat 0.5 g
  • protein 32.6 g
  • carbohydrate 17.9 g
  • fiber 2 g
  • cholesterol 76 mg
  • iron 2.9 mg
  • sodium 925 mg
  • calcium 56 mg

How to Make It

  1. Combine chicken broth and cornstarch, stirring well; set aside.

  2. Place chicken between 2 pieces of heavy-duty plastic wrap; pound to 1/2-inch thickness, using a meat mallet or rolling pin. Coat with cooking spray; sprinkle with salt and pepper. Sprinkle 2 tablespoons breadcrumbs evenly over each chicken breast half; coat with cooking spray.

  3. Place a large nonstick skillet over medium heat until hot; add chicken. Cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm.

  4. Heat same skillet, coated with cooking spray, over medium-high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until tender, stirring occasionally. Add wine; cook 1 minute. Add chicken broth mixture; cook 2 to 3 minutes or until sauce is thickened. Remove from heat; add butter, stirring until butter melts.

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