Chicken with Mushroom-Herb Sauce 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon  salt 1/4 teaspoon  black pepper Cooking spray 3 sweet onion 1 (8-ounce) package mushrooms, sliced 1/3 cup dry white wine  1 teaspoon dried marjoram, crushed Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned. While chicken cooks, cut onion vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and onion to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in white wine and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken. Serve immediately. Chicken with Mushroom-Herb Sauce 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon  salt 1/4 teaspoon  black pepper Cooking spray 3 sweet onion 1 (8-ounce) package mushrooms, sliced 1/3 cup dry white wine  1 teaspoon dried marjoram, crushed Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned. While chicken cooks, cut onion vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and onion to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in white wine and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken. Serve immediately.

Chicken with Mushroom-Herb Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon  salt
1/4 teaspoon  black pepper
Cooking spray
3 sweet onion
1 (8-ounce) package mushrooms, sliced
1/3 cup dry white wine 
1 teaspoon dried marjoram, crushed

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.

While chicken cooks, cut onion vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and onion to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in white wine and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken. Serve immediately.