Skinny Girl Chicken Marsala

• 1 tablespoon light butter (like Brummel & Brown)
• 1/2 cup fat-free chicken broth
• 1/4 cup marsala wine
• 1 teaspoon cornstarch
• 1 1/2 cups sliced mushrooms
• 2 raw boneless skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil

1. In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
2. In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
3. Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, which is about 5 - 7 minutes.
4. Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally. (You can also move mushrooms to another dish and add them again with the broth mixture.).
5. Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes.
6. MAKES 2 SERVINGS.

light butter, chicken broth, marsala wine, cornstarch, mushrooms, chicken breasts, salt, black pepper, basil

Taken from www.food.com/recipe/skinny-girl-chicken-marsala-476946 (may not work)