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.
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon cornstarch
2 (4-ounce) skinless, boneless chicken breast halves
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
How to Make It
Combine chicken broth and cornstarch, stirring well; set aside.
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.
Cooking Light Superfast Suppers
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