Chicken and Shiitake Marsala Sauce

Name: Chicken and Shiitake Marsala Sauce
Prep time: 1 min
Cook time: 14 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves; cooking spray; 1/4 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 2 (3 1/2 ounce) packages shiitake mushrooms, stemmed and sliced; 1/2 cup marsala wine; 1/3 cup green onion, finely chopped, divided; 2 tablespoons butter

Submitted by nanrichp

"A Cooking Light recipe. I would thicken the sauce a little with cornstarch and water. I served with a long grain & wild rice pilaf and green salad with an anchovy dressing."

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Ready In:: 15mins
Ingredients:: 8
Serves:: 4

ingredients

4 boneless skinless chicken breast halves
cooking spray
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper, freshly ground
2 (3 1/2 ounce) packages shiitake mushrooms, stemmed and sliced
¹⁄₂ cup marsala wine
¹⁄₃ cup green onion, finely chopped, divided
2 tablespoons butter

directions

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken and drippings from pan; keep warm.
Heat pan over medium-high heat; recoat pan with cooking spray. Add mushrooms to pan. Coat mushrooms with cooking spray; cook 2 minutes or untill tender, stirring frequently. Add wine and 3 tablespoons onions to pan; cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
Add chicken and drippings to pan, stirring gently. Spoon mushroom sauce over chicken; sprinkle with remaining onions.