• 1-1/4 tsp. olive oil
• 3/4 medium onion, chopped
• 1 lb. boneless skinless chicken breast halves, pounded to 1/4 inch thickness
• 2/3 cup dry Marsala wine
• 1/2 cup chicken stock, low-fat, low-sodium
• 2 tsp. cornstarch, or arrowroot powder
• salt and pepper

In a large skillet over medium-high heat, heat the oil. Add the onion and sauté for 5 minutes. Add the chicken and cook on each side for 5 minutes. Add the wine and cook for about 4 minutes until the wine looks syrupy. In a small cup, dissolve the cornstarch or arrowroot powder in the stock. Add to the chicken and cook until the sauce is thickened, about 2 minutes. Add salt and pepper to taste.

Per serving: calories 187, fat 3.0g, 18% calories from fat, cholesterol 66mg, protein 27.3g, carbohydrates 4.8g, fiber 0.4g, sugar 2.3g, sodium 175mg, diet points 4.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.1, Lean meat: 0.1, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: White Zinfandel, Zinfandel, or Chablis.