- Recipe serves 4 servings
- Prep Time 15 min
- Cook Time 20 min
Ingredients
- 4 boneless, skinless chicken breast halves, pounded thin (about 1-1/4 lbs.)
- 1/2 cup all-purpose flour
- 4 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread
- 1 small shallot or 1/4 cup onion, finely chopped
- 2 cups sliced mushrooms
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 1/2 tsp. salt
- 1 Tbsp. chopped fresh parsley leaves (optional)
Directions
Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well. Heat 3 tablespoons I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
Melt remaining 1 tablespoon Spread in same skillet and cook shallot 1 minute. Add mushrooms and cook, stirring occasionally, 3 minutes or until golden. Stir in wine and broth, scraping browned bits from bottom of pan. Bring to a boil over high heat and cook, stirring occasionally, until sauce begins to thicken, about 7 minutes. Return chicken to skillet; heat through. Serve, if desired, over hot cooked pasta or rice and sprinkle with parsley.
Nutritional Facts
- Serving Size 4 servings
- Amount Per Serving
- Calories 340
- Calories from Fat 90
- Total Fat 10 g
- Trans Fat 0 g
- Cholesterol 75 mg
- Sodium 1070 mg
- Total Carbs 19 g
- Dietary Fiber 1 g
- Sugars 3 g
- Protein 27 g
