Chicken and Shiitake Marsala

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons butter 
• 0.3 cup green onions divided finely chopped
• 0.5 cup marsala wine 
• 0.3 teaspoon salt 
• 7 ounce mushroom caps sliced
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Sprinkle chicken evenly with salt and pepper.
4. Add chicken to pan. Cook 5 to 6 minutes on each side or until done.
5. Remove chicken and drippings from pan; set aside, and keep warm.
6. Heat pan over medium-high heat; coat pan with cooking spray.
7. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently.
8. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
9. Add chicken and drippings to pan, stirring gently.
10. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.