Description

Fast and delicious!

Ingredients

• 4 boneless, skinless, chicken breast halves, about 1 pound
• 1/4 c. flour
• 1/4 t. dried thyme
• 1/4 t. pepper
• 1 T. olive oil
• 8 oz. sliced mushrooms
• 1/4 c. chopped onion
• 3 cloves garlic, peeled and minced
• 1 cup low sodium chicken broth, divided
• 1/2 c. dry Marsala wine

Steps

1. Rinse chicken and pat dry. Flatten chicken to 1/4 inch thickness with a mallet between sheets of plastic wrap. On waxed paper, combine flour, thyme and pepper. Coat chicken with seasoned flour. In a large nonstick skillet over medium high heat, heat oil. Add chicken, cover and cook for 3 to 4 minutes on each side or until browned and cooked through. Remove from skillet and set aside. Add mushrooms, onion, garlic, and 2 T. of the broth to the skillet; cover and cook for 3 minutes. Uncover and add remaining broth and wine; bring to a boil and cook for 3-4 minutes. Return chicken to skillet and cook for 2 minutes until chicken is warmed through.