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Chicken Marsala

1 1/2 cups sliced fresh mushrooms
2 tablespoons sliced green onion
2 tablespoons water
1/4 teaspoon salt
1/4 cup dry Marsala or dry Sherry
4 skinless boneless chicken breast

Place 1 piece of chicken, boned side up, between 2 pieces of plastic
wrap. Pound with a meat mallet till 1/4" thick. Repeat with all
breasts.

Spray a large skillet with nonstick spray. Preheat skillet over
medium heat. Add 2 chicken breast halves. Cook over medium heat
for 2-3 minutes or till tender and no pink remains. Transfer to a
platter; keep warm.

Repeat with remaining chicken breast halves.

Carefully add mushrooms, green onion, water, and salt to skillet.
Cook over medium heat till mushrooms are tender and most of the
liquid has evaporated (about 3 minutes.) Add Marsala or dry sherry
to skillet. Heat through. Spoon vegetables and sauce over chicken.

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