Categories: Chicken

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups sliced fresh mushrooms
• 2 tablespoons water
• 1/4 teaspoon kosher salt
• 1/4 cup dry Marsala or dry sherry
• 2 tablespoons sliced green onion (1)

Directions

1. Instructions

2. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to about 1/4-inch thickness. Remove plastic wrap.

3. Heat oil in a large skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 3 to 4 minutes or until no longer pink, turning once. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.

4. Carefully add mushrooms, water, and salt to skillet. Cook and stir over medium heat about 3 minutes or until mushrooms are tender and most of the liquid has evaporated. Remove skillet from heat. Add Marsala to skillet. Return to heat. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Spoon mushrooms and sauce over chicken. Sprinkle with sliced green onion.

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