Chicken Marsala

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4 Chicken Breast Cutlets, Pounded Thin
1 Pound of White Mushrooms, Cleaned and Sliced
1/2 cup of Chicken Broth
1 Teaspoon of Lemon Juice
Salt and Pepper to taste
Vegetable Cooking Spray

Directions:
1. Pound cutlets until thin and season both sides with salt and pepper.
2. Spray a saute pan liberally with vegetable cooking spray and heat well. Add chicken breasts and brown on both sides. If they start to stick, add a few tablespoons of additional chicken broth to pan.
3. Continue cooking over medium heat for about 8 minutes on each side. Remove and keep warm.
4. In the same saute pan, add a few more tablespoons of chicken broth and saute mushrooms. Season with salt and pepper too.
5. Stir in “Marsala” sauce mixture (recipe below). Cook over medium heat for about 8 minutes. Stir in lemon juice and add chicken to pan and heat for about 2 minutes or until chicken is heated through. Serves 2-4 people. Enjoy!
 “Marsala” Sauce
1/3 cup of Chicken Broth
3 Tablespoons of Diet Snapple White Grape Juice
2 Teaspoons White Wine Vinegar
Directions:
1. Whisk all ingredients together.        STOVE