Chicken & Shiitake Marsala

This is a wonderful Cooking Light recipe. It's a fresh, updated, not to mention healthy version of Chicken Marsala.  There is no pan frying here, and no bread crumb coating.  Also missing is the bacon.

I loved the shiitakes in this dish, and the green onion worked perfectly. And, unlike your typical Chicken Marsala, this is a much lighter tasting meal.  Usually, I would serve Chicken Marsala on a pile of mashed potatoes, but for this version I served it on a bed of brown rice, which was delicious.

I did use chicken tenders that I had on hand instead of chicken breast halves, and it worked great.

The Husband was a big fan of this (despite the absence of bacon!) and since it's such a quick fix meal, I will definitely be making this again.

Chicken & Shiitake Marsala

4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (3 1/2-ounce) packages shiitake mushrooms, sliced
1/2 cup Marsala wine
2 green onions, finely chopped (about 1/3 cup) and divided
2 tablespoons butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.