1. Melt smart balance in saute pan. add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done. 2. Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half. 3. whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan. 4. heat a large skillet to medium heat. 5. Season cutlets with salt and pepper to taste. 6. Spray cooking spray into the pan and cook about 2 -3 minutes per side. Do this in batches, if necessary. 7. Place chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened. 8. Serve chicken over cooked pasta or brown rice; garnish with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
