Favorite Chicken Marsala

I got this recipe from a magazine advertisement for margarine. I use butter and a little oil instead, but the rest is the same. We love it! I like it with brown rice and steamed broccoli or asparagus. Use the best quality Marsala wine you can find - it really makes a difference.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 cutlets

Ingredients

• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  lb boneless skinless chicken breast
• 4  tablespoons butter
• 1  small onion, finely chopped
• 10  sliced mushrooms
• 1⁄3 cup marsala wine
• 1  cup  reduced-sodium fat-free chicken broth
• 1⁄2 teaspoon fresh thyme leave

Directions

1. Mix ¼ cup flour, salt, and pepper in shallow dish. If chicken breasts are large, split them horizontally into 2 thin cutlets. Evenly coat chicken pieces in flour mixture, shake off excess.
2. Melt 2 TB. butter and little oil in a large non-stick skillet over medium heat.
3. Cook chicken, turning once, for 10 minutes or until thoroughly cooked.
4. Set aside on platter, cover and keep warm while making sauce.
5. Melt remaining butter in same skillet, and cook onion and mushrooms, stirring occasionally, for 3 minutes or until tender and lightly browned.
6. Sprinkle 1 TB flour over and cook, stirring constantly, for 1 minute.
7. Add wine and cook another minute, scraping brown bits from bottom of skillet. Add chicken broth and thyme. Bring to a boil over high heat, then continue boiling, stirring frequently for 2 minutes or until sauce is thickened. Add more chicken broth if if sauce thickens too much. Pour sauce over chicken and serve.