Low Fat Chicken Marsala

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• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon dried marjoram, crushed
• 4  boneless skinless chicken breast halves
• 2  cups  sliced fresh mushrooms
• 1⁄4 cup  sliced green onion (2)
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon black pepper
• 3  tablespoons butter or 3  tablespoons margarine
• 1⁄2 cup chicken broth
• 1⁄2 cup dry marsala or 1⁄2 cup dry sherry
•  hot cooked pasta, such as capellini (optional) or  linguine (optional)

Directions

1. 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.
2. 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.
3. 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.