Chicken and Shiitake Marsala Sauce

A Cooking Light recipe. I would thicken the sauce a little with cornstarch and water. I served with a long grain & wild rice pilaf and green salad with an anchovy dressing.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
•  cooking spray
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, freshly ground
• 2 (3 1/2ounce) packages shiitake mushrooms, stemmed and sliced
• 1⁄2 cup marsala wine
• 1⁄3 cup green onion, finely chopped, divided
• 2  tablespoons butter

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken and drippings from pan; keep warm.
3. Heat pan over medium-high heat; recoat pan with cooking spray. Add mushrooms to pan. Coat mushrooms with cooking spray; cook 2 minutes or untill tender, stirring frequently. Add wine and 3 tablespoons onions to pan; cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
4. Add chicken and drippings to pan, stirring gently. Spoon mushroom sauce over chicken; sprinkle with remaining onions.