Low Fat Chicken Marsala

Name: Low Fat Chicken Marsala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 59.14 ml all-purpose flour; 2.46 ml dried marjoram, crushed; 4 boneless skinless chicken breast halves; 473.18 ml sliced fresh mushrooms; 59.14 ml sliced green onion (2); 0.61 ml salt; 0.61 ml black pepper; 44.37 ml butter or 44.37 ml margarine; 118.29 ml chicken broth; 118.29 ml dry marsala or 118.29 ml dry sherry; hot cooked pasta, such as capellini (optional) or linguine (optional)

Submitted by Chef #1033080

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Ready In:: 40mins
Ingredients:: 11
Serves:: 4

ingredients

59.14 ml all-purpose flour
2.46 ml dried marjoram, crushed
4 boneless skinless chicken breast halves
473.18 ml sliced fresh mushrooms
59.14 ml sliced green onion (2)
0.61 ml salt
0.61 ml black pepper
44.37 ml butter or 44.37 ml margarine
118.29 ml chicken broth
118.29 ml dry marsala or 118.29 ml dry sherry
hot cooked pasta, such as capellini (optional) or linguine (optional)

directions

In a shallow bowl stir together flour, marjoram, salt, and black pepper. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves. Lightly coat chicken pieces on both sides with flour mixture; shake off excess.
In a 12-inch skillet cook mushrooms and green onions in 1 tablespoons of the butter over med-high heat until tender; remove 3 from skillet. In the same skillet cook chicken in remaining 2 tbsp butter for 5 to 6 minutes, turning to brown evenly.
Remove skillet from heat. Return mushrooms and green onions to skillet. Carefully add broth and marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Season sauce to taste with additional salt and pepper. Spoon mushroom on top of chicken when serving on pasta.