pound wild mushrooms, such as cremini, shiitake, or oyster, thinly sliced
cup reduced sodium beef broth
tablespoons Marsala wine
tablespoon grated Parmesan cheese
tablespoons minced fresh parsley
lemon, thinly sliced (optional)
Place chicken breasts between sheets of plastic wrap. With meat mallet or heavy skillet, pound chicken until slightly flattened. Season with thyme, salt and pepper and set aside.
In large nonstick skillet over medium heat, heat oil. Add mushrooms and sauté 1 to 2 minutes. With slotted spoon, remove mushrooms and set aside.
Add chicken to skillet and cook about 5 minutes on each side or until lightly browned. Remove chicken and keep warm.
With wooden spatula or spoon, stir beef broth and wine into skillet, scraping bottom to incorporate browned bits into pan juices.
Return chicken to skillet; top with mushrooms. Sprinkle with Parmesan and spoon pan juices over all. Reduce heat to low; cover skillet and simmer 5 to 10 minutes until chicken is cooked through. To serve, sprinkle with parsley and garnish with lemon slices.
Servings Per Recipe 5
Amount Per Serving (* % of Daily Value)
Total Fat35.7g (0%)
Saturated Fat 6.7g (0%)
Trans Fat 0g
Total Carbohydrate43g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.