Ingredients
- 1 lb. thin sliced boneless, skinless chicken breast halves - 1/4 cup PLUS 1 Tbsp. all-purpose flour, divided - 4 Tbsp. I Can't Believe It's Not Butter!® Cooking & Baking sticks - 1 small onion, finely chopped (about 1/2 cup) - 1 package (10 oz.) white or crimini mushrooms, thinly sliced - 1/3 cup dry Marsala wine or chicken broth - 1 cup chicken broth - 1 Tbsp. chopped fresh parsley (optional) |
Instructions
Season chicken with salt and pepper, if desired. Dip chicken in 1/4 cup flour until evenly coated.
Melt 2 tablespoons I Can't Believe It's Not Butter!® Cooking & Baking sticks in 12-inch skillet over medium-high heat and cook chicken, turning once, 10 minutes or until chicken is thoroughly cooked. Remove to serving platter and keep warm.
Melt remaining 2 tablespoons Spread in same skillet over medium heat and cook onion and mushrooms, stirring occasionally, 3 minutes or until vegetables are tender. Sprinkle with remaining 1 tablespoon flour and cook, stirring constantly, 1 minute. Stir in wine and cook 1 minute, scraping brown bits from bottom of skillet. Add broth and bring to a boil over high heat. Cook, stirring frequently, 2 minutes or until sauce is thickened. Stir in parsley. Pour sauce over chicken to serve.