This mushroom-studded chicken dish is created in half-hour. This old-school instruction is classic for a reason, and our lightened-up version comes along in bare half-hour.
- Using the flat side of a meat mallet or bottom of a heavy saucepan, pound the chicken breasts to 1/2 inch thick. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lightly coat the chicken breasts with flour. Heat 1 tablespoon olive oil in a large skillet on medium and cook chicken until golden brown, 4 to 5 minutes per side; transfer to a plate.
- While the chicken is cooking, finely chop the shallot and garlic.
- Add 1 tablespoon olive oil to same skillet. Cook the sliced cremini mushrooms on medium-high, tossing occasionally, until golden brown, 5 minutes. Add the chopped shallot and garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; cook 2 minutes.
- Add the low-sodium chicken broth and Marsala wine to the skillet along with the browned chicken and its juices and simmer until the liquid is reduced by half, 4 minutes. Sprinkle with chopped parsley. Serve with sautéed spinach.
Nutritional info (per serving): About 335 calories, 11.5 g fat (2 g saturated), 42 g protein, 335 mg sodium, 14 g carb, 1 g fiber