Serves 4

224 Calories

Ingredients

3 Tbsp whole wheat flour

3 Tbsp all-purpose flour

1/4 Tsp white pepper

1 - 1 1/2 lb chicken cutlets

3 cups mushrooms

2 Tbsp thinly sliced shallots

1/2 cup Marsala wine

1/2 cup low-sodium chicken broth

2 Tbsp chopped parsley

1/2 Tsp chopped fresh thyme

Instructions

1) In a shallow bowl, combine flours and pepper. Dredge chicken in mixture and set aside. 

2) Lightly coat a large, nonstick skillet with cooking spray and heat on medium-high. Add chicken and sautee until lightly browned, about 2-3 minutes on each side. Remove cutlets to a plate and keep warm.

3) Add mushrooms and shallots to pan; stir for 1-2 minutes.

4) Add wine to pan. Reduce to a glaze, scraping any loose brown bits from bottom of pan.

5) Reduce heat and add broth, parsley, and thyme. Stir; cook until broth reduces by half.

6) Return chicken to pan and simmer for 5 minutes. Serve hot.