1/2 cup less sodium chicken broth
1 tsp cornstarch
2 boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1/4 cup Italian-seasoned bread crumbs
8 oz sliced mushrooms
1/4 cup dry Marsala wine
1 tbs. butter
Combine chicken broth and cornstarch, set aside.
Place chicken between 2 pieces of heavy duty plastic wrap; pound to a 1/2 inch thickness. (If you don't have a meat mallet, use the bottom of a sauce pan). Coat with cooking spray, sprinkle with salt and pepper. Sprinkle 2 tablespoons breadcrumbs evenly over each chicken breast half; coat with cooking spray. (You could also dredge in flour then egg wash before the bread crumbs; this way saves some calories).
Place a large non-stick sillet over medium heat until hot; add chicken. Cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm. (More flavor but more calorie option: you could saute in a regular pan with olive oil if desired).
Heat same skillet, coated with cooking spray (or olive oil), over medium high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until tender, sitrring occasionally. Add wine; cook 1 minute. Add chicken broth mixture; cook 2 to 3 minutes or until sauce is thickened. Remove from heat; add butter, stirring until butter melts. Serve sauce over chicken.
Delicious with wild rice pilaf and a green vegetable. We had with merlot tonight, which was a nice compliment to the marsala.