4 (1/4 pound) thin-sliced chicken breast cutlets
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 cups sliced fresh mushrooms
2 tsp all-purpose flour
1/4 cup Marsala wine
1/4 cup reduced-sodium chicken broth
Sprinkle chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushrooms with flour, stirring to blend. Add the Marsala and broth; bring to a boil. Cook, stirring occationally, until sauce thickens, about 3 minutes. Spoon sauce over chicken.
Makes 4 servings:
POINTS value per serving: 4
Pairs Well With
This was out of the week 7 Cook Smart handout they just gave me.