Ingredients

• 6 tbsp whole wheat flour
• 1/4 tsp white pepper
• 1-1 1/2 lbs chicken
• 2 cups sliced mushrooms
• 2 tbsp thinly sliced shallots
• 1/2 cup marsala wine
• 1/2 cup low sodium chicken broth
• 2 tbsp chopped parsley
• 1/2 tsp chopped thyme

Directions

1. Combine flours and pepper in a shallow bowl. Dredge chicken in mixture and set aside.

2. Lightly coat a large, non-stick skillet with cooking spray and heat on medium high. Add chicken and saute until lightly browned 2-3 min per side. Remove to a plate and keep warm

3. Add mushrooms and shallots to pan, stir for 1-2 min

4. Add wine to pan. Reduce to a glaze, scraping any loose brown bits from the bottom of the pan

5. Reduce heat and add broth, parsley and thyme. Stir, cook until broth reduces by half.

6. Add chicken to pan. Simmer for 5 min.

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