Categories: Chicken

Ingredients

• 3 Tbsp whole-wheat flour
• 3 Tbsp white flour
• 1/4 tsp white pepper
• 1 - 1 1/2 lb chicken cutlets
• 3 c sliced mushrooms
• 2 Tbsp thinly sliced shallots
• 1/2 c Marsala wine
• 1/2 c low-sodium chicken broth
• 2 Tbsp chopped parsley
• 1/2 tsp chopped fresh thyme leaf

Directions

1. In a shallow bowl, combine flours and pepper. Dredge chicken in mixture and set aside.

2. Lightly coat a large, nonstick skillet with cooking spray and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side. Remove cutlets to a plate and keep warm.

3. Add mushrooms and shallots to pan; stir for 1 to 2 minutes.

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

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

6. Return chicken to pan and simmer for 5 minutes. Serve hot.

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