|1 tablespoon||whole-wheat flour|
|1/4 teaspoon||white pepper|
|1 1/2 pounds||chicken breast, thinly sliced|
|1 cup||button mushrooms, sliced|
|1 cup||shiitake mushrooms, sliced|
|1 cup||portobello mushrooms, sliced|
|2 tablespoons||shallots, thinly sliced|
|1/2 cup||Marsala wine|
|1/2 cup||low-sodium chicken broth|
|2 tablespoons||fresh parsley, chopped|
|1/2 teaspoon||fresh thyme leaf, chopped|
Lightly coat a large, nonstick skillet with cooking spray and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side. Remove chicken, place on plate and keep warm.
Add mushrooms and shallots to pan; stir for 1 to 2 minutes.
Add the whole-wheat flour and cook for 2 minutes, constantly stirring.
Add wine to pan. Reduce the mixture to desired thickness, scraping any loose brown bits from bottom of pan.
Reduce heat and add broth, parsley, white pepper, and thyme. Stir; cook until broth reduces by half.
Return chicken to pan and simmer for 5 minutes. Serve.
|Sat Fat||1.5 g|