Posted by Chrissie on 11-04-2000 11:59 PM:

Chicken Marsala

1/3 cup egg substitute
3 Tbs. fat free milk
2/3 cup all-purpose flour(we should substitute whole wheat flour)
1 tsp salt, divided
1/2 tsp pepper, divided
1 lb boneless skinless chicken breast cutlets (about 6)
3 Tbs lite margarine (again I'd use butter)
1 Tbs olive oil
1 onion thinly sliced
2 red and/or green bell peppers, sliced
1 pkg. (10 oz.) mushrooms, sliced
1 clove garlic, minced
1 tsp dried thyme
1 cup Marsala wine
1 pkg (1/2oz) low sodium chicken bouillon granules
1 Tbs lemon juice

Preheat oven to 350. In small bowl, combine egg substitute and milk. In another small bowl, combine flour, 1/2 tsp salt and 1/4 tsp pepper. Dip cutlets into egg then flour mixture; set aside. In large skillet, heat butter and oil over meduim heat. Add chicken, in batches, cooking just until golden brown, 2-3 minutes per side. Remove; set aside.To same skillet add onion; cook until softened, 5 minutes. Add peppers, mushrooms, garlic and thyme; cook until crisp-tender, 5-8 minutes. Place vegetable mixture in 8x11" baking dish. Top with chicken. To skillet, add wine, bouillon, lemon juice and remaining salt and pepper. Increase heat to high; boil until reduced by half, about 10 minutes. Pour over chicken and vegetables. Bake until hot, 20 minutes.

Makes 4 servings. Per serving: 358 cals.; 34 g protein;10 g fat;66 mg chol; 31 g carb; 806 mg sodium; 4 g fiber; 5 g sugar.