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| INGREDIENTS |
| 1 c |
low sodium fat-free chicken broth |
| 2 tsp |
cornstarch |
| 4 (5½ oz) |
boneless, skinless chicken breasts, pounded thin |
| ½ tsp |
freshly ground pepper |
| 8 tbsp |
breadcrumbs |
| 1 tsp |
dried oregano |
| 2 (8 oz) |
packages of sliced mushrooms |
| ¼ c |
chopped red onions |
| ½ c |
Marsala wine |
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| RECIPE |
- Combine broth and cornstarch, stir well and set aside.
- Spray each piece of chicken with cooking spray, sprinkle with pepper and lay on plate or baking sheet (something big enough to hold them flat).
- While chicken is flat, sprinkle 2 tablespoons breadcrumbs over each piece of chicken and then spray again with cooking spray.
- Heat a large non-stick skillet over medium heat, add chicken and cook about 3 minutes per side or until chicken is cooked through, remove from skillet to platter and keep warm.
- Using the same skillet, add wine, mushrooms and onion and cook 4-5 minutes on medium heat until tender. Add chicken broth and cornstarch mixture and continue to cook until sauce has thickened, about 2- 3 minutes.
- Serve 1 piece of chicken with ½ cup sauce.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast with ½ cup sauce
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
320 |
|
| Total Fat |
1 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
676 mg |
|
| Total Carbohydrates |
21 g |
|
| Fiber |
2 g |
|
| Protein |
41 g |
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