Recipe - Chicken Marsala

1 One half cup Sliced fresh Mushrooms
2 tablespoon Water
One fourth cup Dry Marsala or dry Sherry
2 tablespoon Sliced Green onion
One fourth teaspoon Salt

4 medium (12 ounce total) boned skinless Chicken Breast Halves

Place 1 piece of chicken, boned side up, between 2 pieces of plastic
wrap. Pound with a meat mallet till 1/4" thick. Repeat with all breasts.
Spray a large skillet with nonstick spray. Preheat skillet over medium
heat. Add 2 chicken breast halves. Cook over medium heat for 23 minutes
or till tender and no pink remains. Transfer to a platter; keep warm.
Repeat with remaining chicken breast halves.
Carefully add mushrooms, green onion, water, and salt to skillet. Cook
over medium heat till mushrooms are tender and most of the liquid has
evaporated (about 3 minutes.) Add Marsala or dry sherry to skillet. Heat
through. Spoon vegetables and sauce over chicken.
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Per serving: 161 calories, 27 g protein, 2 g carbohydrates, 3 g fat, 72 mg
cholesterol, 191 mg sodium, 337 mg potassium.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip