Chicken Marsala

• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound boneless skinless chicken breast halves
• 3 tablespoons promise buttery spread
• 1 sweet onion
• 10 ounces white mushrooms or crimini, thinly sliced
• 1/3 cup marsala wine or chicken broth
• 1 cup fat free reduced sodium chicken broth
• 1/2 teaspoon fresh thyme leaves

1. Combine 4 tablespoons, salt and pepper in shallow dish. Dip chicken in flour mixture until evenly coated.
2. Melt 2 tablespoons Promise(R) Buttery Spread in 12-inch skillet over medium-high heat and cook chicken, turning once, 10 minutes or until thoroughly cooked. Remove to serving platter and keep warm.
3. Melt remaining 1 tablespoon Spread in same skillet over medium heat and cook onion and mushrooms, stirring occasionally, 3 minutes or until tender. Sprinkle with remaining 1 tablespoon flour and cook, stirring constantly, 1 minute. Add wine and cook 1 minute, scraping brown bits from bottom of skillet. Add broth and thyme. Bring to a boil over high heat, then continue boiling, stirring frequently, 2 minutes or until sauce is thickened. To serve, pour sauce over chicken.

flour, salt, ground black pepper, chicken, promise buttery spread, sweet onion, white mushrooms, marsala wine, chicken broth, thyme

Taken from www.yummly.com/recipe/Chicken-marsala-304072 (may not work)