Marsala-Style Chicken

Ingredients

• 2 teaspoons cornstarch 
• 0.8 cup less-sodium chicken broth fat-free
• 0.3 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 0.3 teaspoon garlic powder 
• 2 teaspoons juice of lemon fresh
• 1 tablespoon butter light
• 0.3 cup marsala wine dry
• 8 ounce pre- mushrooms 
• 1 teaspoon olive oil 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 pounds chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• plastic wrap
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2. Cut into 2-inch pieces.
3. Combine flour, salt, and pepper in a large zip-top plastic bag.
4. Add chicken; seal and shake to coat.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add chicken; cook 4 to 5 minutes on each side or until done.
7. Remove chicken from pan; keep warm.
8. Combine broth and next 6 ingredients in a small bowl.
9. Coat pan with cooking spray.
10. Add mushrooms; saut 3 minutes or until tender.
11. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken.
12. Sprinkle with parsley.