| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
2 |
servings |
INGREDIENTS
| 2 |
|
Skinless boneless chicken breast halves |
| 3 |
tb |
Flour |
|
|
Salt and pepper |
|
|
Nonstick vegetable spray |
| 4 |
oz |
Shiitake mushrooms; sliced |
| 2 |
|
Scallions; sliced |
| 1/3 |
c |
Marsala wine |
| 1/3 |
c |
Nonfat chicken broth |
INSTRUCTIONS
Place each breast between two pieces of waxed paper and pound until
1/4-inch thick.
Combine flour and salt and pepper, lightly press each breast into
flour to coat both sides.
Saute mushrooms and scallions in skillet treated with nonstick spray.
Cook until soft. Transfer to bowl and set aside. Brown chicken in
skillet over medium-high heat.
Return the mushroom mixture to pan. Carefully add wine and broth.
Cook, uncovered for 3 mins or until sauce thickens slightly.
Serve chicken topped with mushroom sauce.
Cal 346 Fat 2.2 Fiber 7 CFF 5.8%
Posted to EAT-LF Digest by Penchard@aol.com on May 26, 1999,
converted by MM_Buster v2.0l.
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