Lite Chicken Marsala

2# skinless, boneless chicken breast

salt and pepper to taste

dried thyme

2 cups slice mushrooms (I prefer baby bellas)

3 tbs olive oil

1/2 cup white or rose wine

1 1/2 cup beef bullion, prepared

1 tbs cornstarch

Saute mushroom in 1 tbs olive oil then drain and set aside. Add the rest of olive oil and place chicken in pan. season with salt, pepper and thyme. Brown on each side until cooked through – about 15 minutes total. Add mushrooms back and wine and cook 3 minutes. Add 3/4 cup of the bullion and cook 5 minutes over medium heat. Mix cornstarch with remaining bullion then add to pan. Bring to a boil and cook until thickened.

I serve this with couscous or risotto.