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1 1/2 lb boneless chicken cutlets
1/2 teaspoon dried thyme leaves
1 tablespoon extra-virgin olive oil
1/2 cup fresh pre-diced onions
4 oz pre-sliced baby portabella mushrooms
1/4 cup Marsala wine
1/2 cup reduced-sodium chicken broth
1 (.75-oz) packet mushroom gravy mix
1. Preheat large sauté pan on medium-high 2-3 minutes. Sprinkle both sides of chicken with thyme (wash hands).
2. Place oil in pan, then add onions and mushrooms; cook 3-4 minutes or until tender. Move onions and mushrooms to outer edge of pan. Place chicken in center of pan; cook 2-3 minutes on each side until browned.
3. Stir in wine, then add remaining ingredients; stir until well blended. Reduce heat to low; simmer 6-8 minutes or until sauce thickens and chicken is 165°F. Serve.
CALORIES (per 1/4 recipe) 270kcal; FAT 8g; CHOL 95mg; SODIUM 500mg; CARB 8g; FIBER 1g; PROTEIN 36g; VIT A 0%; VIT C 4%; CALC 4%; IRON 10%