Mushroom-Marsala Chicken

• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon cornstarch
• 2 (4-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Italian-seasoned breadcrumbs
• 1 (8-ounce) package sliced mushrooms
• 2 tablespoons minced shallots
• 1/4 cup dry Marsala
• 1 tablespoon light butter

1. Combine chicken broth and cornstarch, stirring well; set aside.
2. Place chicken between 2 pieces of heavy-duty plastic wrap; pound to 1/2-inch thickness, using a meat mallet or rolling pin. Coat with cooking spray; sprinkle with salt and pepper. Sprinkle 2 tablespoons breadcrumbs evenly over each chicken breast half; coat with cooking spray.
3. Place a large nonstick skillet over medium heat until hot; add chicken. Cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm.
4. Heat same skillet, coated with cooking spray, over medium-high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until tender, stirring occasionally. Add wine; cook 1 minute. Add chicken broth mixture; cook 2 to 3 minutes or until sauce is thickened. Remove from heat; add butter, stirring until butter melts.

chicken broth, cornstarch, skinless, cooking spray, salt, pepper, italianseasoned breadcrumbs, mushrooms, shallots, marsala, light butter

Taken from www.myrecipes.com/recipe/mushroom-marsala-chicken (may not work)