Chicken Marsala (from Women's Health Magazine) 3 Tbsp whole-wheat flour 3 Tbsp white flour 1/4 tsp white pepper 1 - 1 1/2 lb chicken cutlets 3 c sliced mushrooms 2 Tbsp thinly sliced shallots 1/2 c Marsala wine 1/2 c low-sodium chicken broth 2 Tbsp chopped parsley 1/2 tsp chopped fresh thyme leaf 1. In a shallow bowl, combine flours and pepper. Dredge chicken in mixture and set aside. 2. Lightly coat a large, nonstick skillet with cooking spray and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side. Remove cutlets to a plate and keep warm. 3. Add mushrooms and shallots to pan; stir for 1 to 2 minutes. 4. Add wine to pan. Reduce to a glaze, scraping any loose brown bits from bottom of pan. 5. Reduce heat and add broth, parsley, and thyme. Stir; cook until broth reduces by half. 6. Return chicken to pan and simmer for 5 minutes. Serve hot. This goes great with Whole Wheat Pasta and the Lemon Dill Asparagus. Enjoy!!