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Chicken Marsala*

Source of Recipe

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List of Ingredients

4 medium (12 ounces total) boned skinless chicken breast halves
Nonstick spray coating
1½ C sliced fresh mushrooms
2 T sliced green onion
2 T water
¼ t salt
¼ C dry sherry or dry Marsala




Recipe

Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic
wrap.
Working from the center to the edges, pound lightly with a meat mallet to
about ¼-inch thickness. Remove plastic wrap. Repeat with remaining chicken
breast halves.
Spray a large skillet with nonstick spray coating. Preheat skillet over
medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3
minutes or till tender and no pink remains. Transfer to a platter; keep warm. Repeat
with remaining chicken breast halves.
Carefully add mushrooms, green onion, water, and salt to skillet. Cook over
medium heat till mushrooms are tender and most of the liquid has evaporated
(about 3 minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon
vegetables and sauce over chicken.
Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
27g protein
2g carbohydrate
3g fat
72mg cholesterol
191mg sodium
337mg potassium