Chicken and Mushroom Sautee

Chicken and Mushroom Sautee
Serve with a Green Salad

Serves 4

• 1 1/2 pounds chicken breast tenders
• 1 1/2 cups thinly sliced onion
• 1 cup thinly vertically sliced red bell pepper (about 1 medium)
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces shiitake, cremini, and oyster mushrooms, sliced (any mix of mushrroms can be used)
• 3 tablespoons Marsala wine

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan.

Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown. Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize. Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.

Per Serving (about 1 3/4 cup each serving): 434 Calories; 8g Fat (15.6% calories from fat); 1g Saturated Fat; 46g Protein; 49g Carbohydrate; 8g Dietary Fiber; 99mg Cholesterol; 356mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 1 Fat.