Here's a delicious, low-fat recipe that our family loves.
4 boneless, skinless chicken breast halves
1 1/2 cups sliced fresh mushrooms
2 tablespoons sliced green onion
2 tablespoons water
1/4 teaspoon salt
1/4 cup dry Marsala or sherry
Place chicken between plastic wrap and pound lightly to about 1/4" thickness. Spray a large skillet with nonstick spray coating and preheat. Cook chicken over medium heat until no pink remains. Transfer to a platter and keep warm. Carefully add mushrooms, green onion, water, and salt to the skillet. Cook until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala and heat through. Spoon over chicken. Serves 4.
Note: Since we don't use wine, and we rarely have fresh mushrooms in the refrigerator, I usually make this recipe with canned mushrooms. I was told once that the liquid in canned mushrooms makes a great wine substitute, and since I wouldn't know any better, that's what we use instead of the Marsala.