Chicken & Shiitake Marsala


4skinless, boneless chicken breasts
¼tsp. salt
¼tsp. pepper
2(3.5 oz.) pkgs. shiitake mushrooms, sliced
½cup marsala wine
2green onions, finely chopped & divided
2TB butter


Place chicken between plastic wrap or in a Ziploc bag & pound to 1/2-inch thickness using a meat mallet. Heat a large skillet over medium-high heat. 

Coat pan with cooking spray. Season chicken with salt & pepper. Add chicken to pan & cook 5-6 minutes on each side or until done. Remove chicken & drippings from pan. Set aside & keep warm. 

Over medium-high heat, add mushrooms, coating them with cooking spray. Cook 2 minutes or until tender, stirring often. Add wine & 3 TB green onions. 

Cook 30 seconds over high heat. Reduce heat & add butter, stirring until butter melts. Add chicken & drippings to pan. Spoon sauce over chicken & top with remaining green onions.