Chicken Marsala III

CHICKEN MARSALA serves 4

4 (1/4-pound) thin-sliced chicken breast cutlets 1/2 tsp salt 1/2 tsp coarsely ground black pepper 2 tsps. olive oil 2 cups sliced fresh mushrooms 2 tsps all purpose flour 1/4 cup Marsala wine 1/4 cup reduced sodium chicken broth

Sprinkle the chicken with the salt and pepper.Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until cooked through, about 3 mins on each side. Transfer the chicken to a platter and keep warm.Add the mushrooms to the skillet and cook, stirring frequently, until browned, about 3 mins. Sprinkle the mushrooms with the flour, stirring to blend. Add the Marsala and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 mins. Spoon the sauce over the chicken.

Per serving (1 chicken cutlet with 1/4 cup sauce); 164 Cal, 4 g. Fat, 1 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 430 mg Sod, 3 g Carb, 0 g Fib, 28 g Prot, 17 mg

Anita

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 * Healthy Recipes For Diabetic Friends Y-Group