With few ingredients and a fast cooking time – this dinner will be on the table in a flash! Perfect for a busy weeknight meal. Serve with some steamed vegetables or a fresh salad for a complete meal.
4 (6-oz) chicken breasts
1/4 tsp salt
1/4 tsp black pepper
2 (3 1/2oz) package mushrooms, sliced (shiitake mushrooms add a nice flavor)
3/4 cup marsala wine
1/2 cup green onions, chopped and divided
3 Tbsp butter
1. Place each chicken breast between 2 sheets of plastic wrap and pound to 1/2-inch thickness. Sprinkle chicken evenly with salt and pepper.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and cook 5-6 minutes on each side, or until done. Remove chicken from pan and keep warm.
3. Add mushrooms and cook 2 minutes or until tender, stirring frequently. Add wine and 4 Tbsp green onions. Cook 30 seconds over high heat. Reduce heat, add butter. Stir until butter melts.
4. Return chicken to pan, and stir gently to coar. Place chicken on platter, spoon mushroom sauce over chicken, and sprinkle with remaining onions.
Yield: 4 servings
Adapted from Cooking Light, Oxmoor House 2009