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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoon(s) butter divided |
cooking spray |
1 package(s) presliced mushrooms |
2 tablespoon(s) shallots finely chopped |
1 tablespoon(s) garlic minced |
4 (6) ounce(s) chicken breast halves skinless, boneless |
1/4 teaspoon(s) salt divided |
1/4 teaspoon(s) black pepper |
3 tablespoon(s) flour |
3/4 cup(s) fat free low sodium chicken broth |
1/2 cup(s) marsala wine |
1/2 cup(s) frozen green peas |
2 tablespoon(s) half and half |
4 cup(s) fettuccine pasta |
Directions:
1. Place 3 Tablespoons butter in small glass cup. Microwave at Med Hi 45 seconds til melted. Let stand l minute. Skim foam from surface and discard.
2. Heat a large nonstick skillet coated with cooking spray over med hi heat, add mushrooms, shallots and garlic. Cook 3 min. or til moisture evaporates; remove mixture from pan and set aside.
3. Place each chicken breast half between 2 sheets plastic wrap, pound to 1/4 inch thickness. Sprinkle both sides with 1/8 tsp salt and 1/8 tsp pepper. Dredge breast halves in flour.
4. Add clarified butter to pan and heat on med hi. Add chicken, cook 3 min on each side til lightly browned. Remove chicken from pan. Return mushroom mixture to pan;add broth and Marsala scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat and simmer 5 minutes or reduceds to l cup. Stir in peas, cook 1 min. Add 1 Tblespoon butter, half and half, salt and pepper stirring until butter melts. Return chicken to pan, cook until heated. Serve chicken and sauce over pasta.
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