Quick and easy chicken marsala

CHICKEN MARSALA

4 small boneless, skinless chicken breast halves (12 ounces total)

1 1/2 cup sliced fresh mushrooms

2 tbs sliced green onion

2 tbs water

1/4 tsp salt

1/4 cup dry Marsala or dry sherry

Place one piece of chicken, boned side up, between two pieces of clear plastic wrap. Working from the centre to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.

Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.

Carefully add mushrooms, green onion, water and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about three minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken. Makes 4 servings.

GOLDEN POTATOES

4 Gold potatoes, washed and cut into 1/6 wedges

1 tbsp olive oil

1 sprig fresh rosemary

1/4 tsp salt

4 cloves garlic, pealed

PREHEAToven to 375F.

In oven-proof skillet, combining olive oil and garlic in a hot skillet. Saut? garlic for about 30 seconds, being careful not to burn it. Add potato wedges and continue saut?ing for 5-7 minutes, until potatoes are evenly coated with oil and begin to turn a golden color. Add rosemary to skillet and place the skillet in preheated oven.

ROAST, uncovered, for 20-25 minutes, or until potatoes are cooked to tender bite. Add pepper to taste.

OVEN FRIED VEGETABLES

1/4 cup fine dry bread crumbs

1 tbs grated Parmesan cheese

1/8 tsp paprika

2 cups 1/4-inch-thick zucchini slices,

onion rings, or cauliflower flowerets

2 tbs reduced-calorie Italian salad dressing

Spray a cold cookie sheet with nonstick spray coating. Set aside.

In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed. In a medium mixing bowl place zucchini, onion rings, or cauliflower. Drizzle vegetables with salad dressing; toss until coated. Then, roll vegetables in crumb mixture until coated. Place the coated vegetables in a single layer on the prepared cookie sheet.

Bake vegetables in a 450 degree F oven for 9 to 11 minutes or until golden. Makes 4 (1/2- cup) servings.