Ingredients
4 small boneless skinless chicken breast halves (12 ounces total)
1 1/2 cups sliced fresh mushrooms
2 Tablespoons sliced green onions
2 Tablespoons water
1/4 teaspoon salt
1/4 cup dry marsala or dry sherry
Directions
1. Place 1 piece of the chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
2. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains.
3. Transfer to a platter and keep them warm.
4. Repeat with remaining chicken breast halves.
5. Add the mushrooms, the green onion, the water, and the salt to the skillet. Cook over medium heat until the mushrooms are tender and most of the liquid has evaporated for about 3 minutes.
6. Add the marsala or dry sherry to the skillet, heat it until the alcohol evaporates.
7. Spoon the vegetables and the sauce over the chicken on the platter.