Chicken Marsala
1 P, 2 V

6 oz or 8 oz boneless skinless chicken breast
1 C fresh mushrooms
5 green onions sliced
2 T water
1/8 t Morton lite salt
1/4 C dry Marsala or cooking sherry

With meat mallet, pound chicken to 1/4 inch thickness.

spray skillet with Pam. Preheat over medium heat. Add chicken and cook until tender and no longer pink. Remove chicken and keep warm.

Add mushrooms, green onion, water, and salt to skillet. Cook until mushrooms are tender and most of the liuid has evaporated. Add Marsala or cooking sherry to skillet. Heat through.

Serve chicken topped with vegetables.