Chicken and Mushrooms with Marsala Wine Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 ounces button mushrooms thinly sliced
• 1 cup cherry tomatoes halved
• 0.3 teaspoon pepper red crushed
• 0.5 ounce porcini mushrooms dried
• 4 teaspoons flour all-purpose divided
• 0.3 cup basil leaves fresh
• 5  garlic cloves thinly sliced
• 0.7 cup lower-sodium chicken broth fat-free
• 0.5 cup marsala wine dry
• 2 tablespoons olive oil divided
• 0.5 cup onion chopped
• 1 teaspoon oregano dried
• 0.8 teaspoon salt divided
• 4 ounces shiitake mushroom caps thinly sliced
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Place porcini mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender.
2. Drain and rinse; drain well. Thinly slice.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet.
4. Combine 3 teaspoons flour, 1/4 teaspoon salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.
5. Heat a large stainless steel skillet over medium-high heat.
6. Add 1 tablespoon oil to pan; swirl to coat.
7. Add chicken; cook 3 minutes on each side or until done.
8. Remove from pan; cover and keep warm.
9. Heat remaining 1 tablespoon oil in pan over medium-high heat.
10. Add onion, red pepper, and garlic; saut 2 minutes or until onion is lightly browned.
11. Add remaining 1/2 teaspoon salt, porcini, shiitake, button mushrooms, and oregano; saut 6 minutes or until mushrooms release moisture and darken.
12. Sprinkle with remaining 1 teaspoon flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute.
13. Add broth; bring to a boil. Reduce heat, and simmer 1 minute.
14. Add chicken and tomatoes; cook 2 minutes or until thoroughly heated, turning chicken once.
15. Sprinkle with basil.