Rinse chicken; pat dry with paper towels. Place 1 piece of chicken, boned side up, between 2 pieces of plastic wrap. Working for the center to the edges, pound lightly with flat side of a meat mallet to about 1/4 inch thickness. Remove plastic wrap. Repeat with remaining chicken.
Spray an unheated large skillet with nonstick coating. Preheat skillet over medium heat. Add chicken. Cook for 4 to 6 minutes or until tender and non longer pink, turning to brown evenly. Remove from skillet; keep warm.
Add mushrooms, green onion, water, and salt to skillet. Cook over medium heat about 3 minutes or until mushrooms are tender and most of the liquid has evaporated. Add Marsala or sherry. Heat through. Spoon vegetables and liquid over chicken.
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 573.2mg||20 %|
|Potassium 107mg||3 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.9g|
|Protein 1.2g||2 %|
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Calories per serving: 9
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