[Zimmeh]

3 Tbsp whole wheat flour
3 Tbsp white flour
1\4 tsp white pepper
1 - 1\2 lb chicken cutlets <fresh>
3 c sliced mushrooms
2 Tbsp thinly sliced shallots
1\2 c Marsala wine <located in the sauce aisle>
1\2 c low sodium chicken broth
2 Tbsp chopped parsley
1\2 tsp chopped fresh Thyme leaf

Directions:
-in a shallow bowl, combine flours and pepper
-dredge chicken in mixture and set aside
-lightly coat a lg nonstick skillet with cooking spray and heat on medium high
-add chicken and sauté until lightly crowned, 2-3 minutes per side
-remove cutlets to a plate and keep warm

-add mushrooms and shallots to pan, stir for 1-2 minutes
-add wine to pan. Reduce to a glaze, scraping any loose brown bits from bottom of pan
-reduce heat and add broth, parsley, and Thyme. Stir, cook until broth reduces by half

-return chicken to pan and simmer for 5 minutes

Serve hot.

Make it a meal:

-mash 1\2 c boiled red bliss potatoes <leave the skin on>, with 1 Tbsp fat free cream cheese, 1 Tbsp skim milk, and salt & pepper

I omitted the salt and used extra virgin olive oil and it was yummy!

Enjoy,

Zimmy