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Prep Time: 17 Minutes Cook Time: 16 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Tender chunks of chicken coated with tangy mushroom sauce served over wide egg noodles make a hearty meal. Ingredients:
1 1/2 pounds skinless, boneless chicken breast halves |
1/3 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon olive oil |
3/4 cup fat-free, less-sodium chicken broth |
1/3 cup dry marsala wine |
2 teaspoons cornstarch |
2 teaspoons chopped fresh thyme |
2 teaspoons fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
cooking spray |
1 (8-ounce) package pre-sliced mushrooms |
1 tablespoon light butter |
1 tablespoon chopped fresh parsley |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.
2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Combine broth and next 6 ingredients in a small bowl.
5. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley.
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