Ingredients

• 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• 1/2 cup fat-free chicken broth
• 1/4 cup marsala wine
• 1 tsp. cornstarch
• 1 1/2 cups sliced mushrooms
• Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
• 1/4 tsp. each salt and black pepper
• 1/4 tsp. dried basil

Directions

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, 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.

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. Serve it and love it!

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