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Chicken Marsala

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      Title: CHICKEN MARSALA
 Categories: Low-cal, Chicken, Main dish
      Yield: 4 Servings
 
  1 1/2 c  Sliced fresh Mushrooms
      2 tb Sliced Green onion
      2 tb Water
    1/4 ts Salt
    1/4 c  Dry Marsala or dry Sherry
 
  4 medium (12 oz total) boned skinless Chicken Breast Halves Place 1
  piece of chicken, boned side up, between 2 pieces of plastic wrap.
  Pound with a meat mallet till 1/4" thick. Repeat with all breasts.
   Spray a large skillet with nonstick spray. Preheat skillet over
  medium heat. Add 2 chicken breast halves. Cook over medium heat for
  2-3 minutes or till tender and no pink remains. Transfer to a
  platter; keep warm. Repeat with remaining chicken breast halves.
   Carefully add mushrooms, green onion, water, and salt to skillet.
  Cook over medium heat till mushrooms are tender and most of the
  liquid has evaporated (about 3 minutes.) Add Marsala or dry sherry to
  skillet. Heat through. Spoon vegetables and sauce over chicken.
  ******************************************************* ***** Per
  serving: 161 calories, 27 g protein, 2 g carbohydrates, 3 g fat, 72
  mg cholesterol, 191 mg sodium, 337 mg potassium.
 
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