This recipe I found in Rocco Dispirito's book "Now Eat This". I have made it several times because it is quick and easy. I can easily cut it in half to make a individual portion, with one left for lunch the next day.
Yield : Serves 4 Ingredients
Directions 1. Heat two 12-inch nonstick skillets over medium-low heat. While the pans are heating, season the chicken with salt. Put the ½ cup flour in a shallow dish and the egg substitute in a separate shallow dish. Dredge the chicken in the flour, then in the egg substitute, to coat completely.
2. When pans are hot, spray both of them generously with olive oil spray. Add 2 chicken cutlets to each pan. Cook until golden brown on each side, about 4 minutes total. Transfer the cutlets to a serving platter, and cover it lightly with foil to keep them warm.
3. Wipe the pans out with paper towels. Raise the heat to high and return the pans to the stove. Spray both pans with olive oil spray. When the pans are hot, add 1 package of mushrooms to each pan. Cook without stirring for 3 minutes to allow the mushrooms to brown.
4. When the mushrooms are light golden, combine them in one pan. Add the garlic, and season with salt to taste. Reduce the heat to medium and cook the mushrooms for another minute, or until the garlic is fragrant.
5. Stir the remaining 1½ tablespoons flour into the mushrooms. Stir in the wine and chicken broth, and bring the sauce to a simmer. Simmer until it has the consistency of gravy, about 3 minutes.
6. Remove the pan from the heat. Stir in the yogurt, and season with salt and pepper to taste, if desired. Spoon the mushroom mixture over the chicken, and serve.
I like to make garlic mashed potatoes to accompany the Chicken Marsala. I think red potatoes taste the best, but any type of potato can be used. I also use Greek yogurt instead of milk and butter to make the potatoes creamier. Adjustments can be made on the amount of garlic depending on your taste