Low Fat Chicken Marsala

Thanks to my friend Alison, I got an opportunity to make this dish. She wanted me to email her the recipe, and I thought I'd just make it and post it on my blog. Thanks Ali! I love the chicken marsala at Carrabas, and I've always wanted to make it. The good thing about this recipe is that it's a low fat version, and it tastes great. The recipe calls for dry Marsala or dry sherry. I've tried both, and the Marsala tastes the best in my opinion. The first time I made this, I served it with smashed potatoes (with the red skin). The other times, I've served it over angel hair pasta or linguine.
You can find the Marsala wine at any liquor store. It has more alcohol content than regular wine, so grocery stores can't sell the bottled wine. However, they may be able to bottle it as a "cooking wine." It would probably be next to the dry sherry cooking wine in the grocery store.


Ingredients:
1/4 cup all-purpose flour
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
4 skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
3 Tablespoon butter or margarine
1/2 cup chicken broth
1/2 cup dry Marsala or dry sherry

Directions:
1. In a shallow bowl stir together flour, marjoram, salt, and pepper. Place chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Remove plastic wrap, and lightly coat chicken pieces on both sides with flour mixture; shake off excess.

2. In a 12-inch skillet cook mushrooms and green onions in 1 TBSP butter over med-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 TBSP butter for 5-6 min, turning to brown evenly.

3. Remove skillet from heat. Return mushrooms and green onions to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncover, for 2 minutes, stirring occasionally. Season sauce to taste with additional salt and pepper. Transfer chicken to a serving platter or plate. Spoon mushroom mixture over chicken. If desired, serve over pasta.

Nutritional Info per serving (1 piece chicken & 1/4 mushroom mixture):
298 cal; 12 g total fat (6 g sat. fat); 90mg chol; 329mg sodium; 10g carbs; 1g fiber; 30g protein.