PLUS 1 Tbsp. all-purpose flour|
ground black pepper|
boneless, skinless chicken breast halves, pounded thin|
Promise® Buttery Spread, divided |
onion, finely chopped|
(10 oz.) white or crimini mushrooms, thinly sliced|
Marsala wine or chicken broth|
fat free reduced sodium chicken broth|
fresh thyme leaves or 1/8 tsp. dried thyme leaves|
|In shallow dish combine 1/4 cup flour, salt, and pepper. Dip chicken in flour mixture until evenly coated.|
|In 12-inch skillet melt 2 tablespoons Promise® Buttery Spread over medium-high heat and cook chicken, turning once, 10 minutes or until thoroughly cooked. Remove to serving platter and keep warm.|
|In same skillet melt remaining 1 tablespoon spread over medium heat and cook onion and mushrooms, stirring occasionally, 3 minutes or until tender. Sprinkle with remaining 1 tablespoon flour and cook, stirring constantly, 1 minute. Add wine and cook 1 minute, scraping brown bits from bottom of skillet. Add broth and thyme. Bring to a boil over high heat, then continue boiling, stirring frequently, 2 minutes or until sauce is thickened. To serve, pour sauce over chicken.|
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