Ingredients
Scale
- 8 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons all-purpose flour
- 2 tablespoon olive oil
- 2 cup pre-sliced mushrooms
- 1 cup Marsala wine
- 1 cup fat-free, less-sodium chicken broth
- 4 tablespoons fresh lemon juice
- 2 teaspoon cornstarch
Instructions
- Place chicken breasts between 2 sheets of plastic wrap, and started pounding them down to about ½ inch thickness. Sprinkler both sides of chicken with salt and pepper, then lightly bread with flour. Drizzle olive oil in a large skillet over medium heat and cook for 3 minutes on each side or until browned. Remove chicken from pan and set aside. Add mushrooms, wine, broth, and lemon juice to the pan and simmer for 10 minutes or until mixture is reduced. Add cornstarch to sauce until you reach your desired consistency. Return the chicken to the pan. Cover and cook for an additional 5 minutes until chicken is cooked and warm.
- Recipe Adapted from Ruffles and Truffles