|Chicken breast boneless skinless||4|
|Sliced mushrooms||3 Cup (48 tbs)|
|Sliced green onion||2 Tablespoon|
|Marsala wine||1⁄4 Cup (4 tbs)|
Flatten chicken fillets between two pieces of plastic wrap.
Spray nonstick skillet with nonstick cooking spray; heat over medium heat until hot.
Add chicken; cook 2 to 3 minutes on each side or until no longer pink in center.
Transfer to platter; keep warm.
Add mushrooms, onion, water and salt to skillet.
Cook 3 minutes or until most of the liquid has evaporated.
Combine wine and cornstarch in small bowl; add to skillet.
Heat, stirring constantly, until thickened.
Spoon over chicken.