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.

Recipe by Oxmoor House January 2003

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Yield:
2 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
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Ingredients

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Directions

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

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  • 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.

  • 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.

  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

247 calories; calories from fat 20%; fat 5.6g; saturated fat 2.4g; mono fat 0.4g; poly fat 0.5g; protein 32.6g; carbohydrates 17.9g; fiber 2g; cholesterol 76mg; iron 2.9mg; sodium 925mg; calcium 56mg.
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