Mushroom-Marsala Chicken

Ingredients

• 1 teaspoon cornstarch 
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup italian-seasoned breadcrumbs 
• 1 tablespoon butter light
• 0.3 cup plum brandy dry
• 8 ounce mushrooms sliced
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced
• 8 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Combine chicken broth and cornstarch, stirring well; set aside.
2. Place chicken between 2 pieces of heavy-duty plastic wrap; pound to 1/2-inch thickness, using a meat mallet or rolling pin. Coat with cooking spray; sprinkle with salt and pepper.
3. Sprinkle 2 tablespoons breadcrumbs evenly over each chicken breast half; coat with cooking spray.
4. Place a large nonstick skillet over medium heat until hot; add chicken. Cook 3 minutes on each side or until done.
5. Remove chicken from pan; cover and keep warm.
6. Heat same skillet, coated with cooking spray, over medium-high heat.
7. Add mushrooms and shallots; cook 4 to 5 minutes or until tender, stirring occasionally.
8. Add wine; cook 1 minute.
9. Add chicken broth mixture; cook 2 to 3 minutes or until sauce is thickened.
10. Remove from heat; add butter, stirring until butter melts.