Chicken Marsala

4 medium boned skinless chicken breast halves

1 ½ cups sliced fresh mushrooms

2 Tbsp sliced green onion

2 Tbsp water

¼ tsp salt

¼ cup dry Marsala or dry sherry

Place one piece of chicken between two pieces of plastic wrap.  Working from center to edges, pound lightly with a meat mallet to about ¼ inch thickness.  Repeat for all breasts.

Spray a large skillet with nonstick cooking spray and heat over medium.  Cook chicken breasts over medium heat for 2 to 3 minutes on each side until no pink remains.  Transfer to a platter, keep warm.  Add mushrooms, green onion, water, and salt to skillet.  Cook over medium heat til mushrooms are tender and most of the liquid has evaporated (about 3 minutes).  Add Marsala or sherry to skillet.  Heat through.  Spoon vegetables and sauce over chicken.  Makes 4 servings.