Chicken "Marcatta"

So i'm not sure if you are like me or not, but I always feel torn when having to choose between Chicken Picatta & Chicken Marsala. They are both very similar and undeniably delicious dishes. Tonight, I decided to experiment in the kitchen (my nerdy hobby) and combine flavors from both dishes. The result: FANTASTIC!

Additionally, I used LESS butter and oil + whole wheat flour to make it healthier!

Ingredients:
2 boneless, skinless chicken breasts--cut in half. (The frozen chicken cutlets from TJ's work great!)
Non stick cooking spray
1 tablespoon butter
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon pepper --or more, to taste!
1/2 cup chicken broth
1/2 cup Marsala wine
2 teaspoons Italian Seasoning
1 cup sliced mushrooms
2 cloves garlic-minced
1/2 lemon--juiced
1 tablespoon capers

Directions:
1. In a medium bowl combine flour, salt and pepper. Dredge chicken cutlets in mixture and set aside.
2. Coat a large saucepan with non stick cooking spray. Turn to medium-high heat add 1 tablespoon butter.
3. Add chicken cutlets to saucepan and cook until golden brown. (Approx. 3 minutes on each side). Set aside.
4. In the same saucepan, add chicken broth, Marsala wine, Italian Seasoning, mushrooms, garlic, and juice from 1/2 lemon. Let cook on medium-high heat until mushrooms become soft. (Approx. 5-6 minutes)
5. Add chicken cutlets and capers to the Marsala sauce and reduce heat to low. Cook for about 5 minutes on each side, spooning the sauce over the chicken cutlets every 2 minutes or so.

Salt&Pepper to taste. There you go, two of your favorite dishes combined in ONE! Enjoy! :)

**Serve with steamed veggies, egg noodles, roasted potatoes, etc. (And don't forget, the "basic" dinner salad!) <3