1/2 c. chicken broth
1/4 c. marsala wine (I used the real stuff, but you can use the one found in the vinegar section)
1 t. cornstarch
1 1/2 c. sliced fresh mushrooms (can use canned ones, too)
2, 5 oz. boneless, skinless chicken breasts, pounded to 1/2" thickness
1/4 t. pepper
1/4 t. salt
1/4 t. dried basil
Melt margarine in microwave for 10 seconds until melted. Add broth, wine, and cornstarch. Whisk until cornstarch is dissolved. Spray a large skillet with nonstick spray. Cook and stir fresh mushrooms over medium high heat until softened, about 5-7 minutes. (Will not have to do this if using canned) Move mushrooms to side of skillet. Season chicken with salt, pepper, and basil. Lay chicken in center of skillet. Cook for 4 minutes, stirring occasionally. Flip chicken. Give broth mixture a quick stir and add to skillet. Stir in mushrooms. Cool until sauce thickens and chicken is cooked through, about 5 minutes. Males 2 servings.
**I cut up the chicken while it is cooking, but you can leave whole if desired.
***One of my dad's favorites : )
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