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1 1/2 c Sliced fresh Mushrooms 2 tb Sliced Green onion
2 tb Water 1/4 ts Salt
1/4 c Dry Marsala or dry Sherry
4 servings
4 medium (12 oz 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 2-3 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.
************************************************************* Per serving:
161 calories, 27 g protein, 2 g carbohydrates, 3 g fat, 72 mg cholesterol,
191 mg sodium, 337 mg potassium.
2 tb Water 1/4 ts Salt
1/4 c Dry Marsala or dry Sherry
4 servings
4 medium (12 oz 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 2-3 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.
************************************************************* Per serving:
161 calories, 27 g protein, 2 g carbohydrates, 3 g fat, 72 mg cholesterol,
191 mg sodium, 337 mg potassium.
