Instructions: Place each breast between two pieces of waxed paper and pound until 1/4-inch thick.

Combine flour and salt and pepper, lightly press each breast into flour to coat both sides.

Saute mushrooms and scallions in skillet treated with nonstick spray. Cook until soft. Transfer to bowl and set aside. Brown chicken in skillet over medium-high heat.

Return the mushroom mixture to pan. Carefully add wine and broth. Cook, uncovered for 3 mins or until sauce thickens slightly.

Serve chicken topped with mushroom sauce.

NOTES : This is what we had for dinner tonight. Its an old standby thats tasty and low fat. I substituted Portabellas for Shiitakes because thats what I had on hand. Served it with garlic mashed potatoes and baked acorn squash.

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