• Servings: 4
• 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.

1. 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.
2. 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.
3. Makes 4 servings:
4. POINTS value per serving: 4

This was out of the week 7 Cook Smart handout they just gave me.