This is a very tasty dish that only takes about 30 minutes to make.

Ingredients:
2 skinless, boneless chicken breasts
salt and pepper to taste
1/3 cup flour
olive oil spray
8 ounces mushrooms sliced and cleaned
1 clove garlic, minced
2 teaspoons shallots, minced
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon lemon juice

Directions:

1. Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick.
2. Season with salt and pepper on both sides of each piece of chicken.
3. Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate.
4. Spray large nonstick skillet with olive oil and heat on medium-heat. When the pan is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
5. Remove chicken and place on a serving platter covered with foil.
6. Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.
7. Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute)
8. Pour flour from plate into pan. Cook for 2 minutes, stirring frequently.
9. Add Marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits.
10. Cook until sauce is slightly reduced (about 2 minutes). Return the chicken and mushrooms to the skillet, and cook another 2 minutes or until heated through.
11. Season with additional salt and pepper to taste. Garnish as desired. Serve hot.

Recipe Source - 12 Tomatoes

I was craving veggies and chicken, so I decided to combine the two and ended up with this dish. It was quick to make and very tasty. My husband even said it should make it into the regular rotation.

Ingredients:

1 small onion, diced (about 1/2 cup)
1 T diced garlic
1 large chicken breast (or two small), cubed
2 small zucchini, diced (about 1.5 - 2 cups)
1 bunch asparagus, chopped into 1 inch pieces
6 mushrooms, sliced
2/3 cup grape tomatoes (measure out portion first, then slice in half lengthwise)
1 T olive oil
1/4 cup white wine
garlic powder
pepper
salt
feta cheese (for topping)

Directions:

Spray a large nonstick skillet with olive olive, and then heat the skillet. Add the onion to the pan and cook until soft and starting to brown. Add the garlic and cook a couple more minutes. Add the chicken breast to the pan, sprinkle with garlic powder, pepper and salt, and cook until nicely browned. Add the olive oil to the pan, and then add in the zucchini and asparagus. Cook for a couple of minutes and then add in the mushrooms. Cook an additional couple of minutes. Add the wine to the pan, let it simmer for a minute, and then add in the tomatoes. Cook a couple of minutes until the tomatoes start to soften. Add additional seasoning to taste. Remove from heat and serve with feta cheese sprinkled on top. You could serve this on pasta or rice, but it was great as a stand-alone dish.