Lightened Up Chicken Marsala

3 tablespoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Instructions:

1. Place 3 tablespoons butter in a small microwave-safe measuring cup. Microwave butter for 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour the melted butter through a fine mesh sieve over a small bowl, and discard the milk solids. Set the clarified butter aside. (You can also buy clarified butter if you want to save time here)

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms, shallots, and garlic. Cook for about 3 minutes or until the moisture evaporates; remove mushroom mixture from pan. Set aside.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and use a meat tenderizer or a rolling pin to pound to a 1/4-inch thickness. Sprinkle both sides of chicken with about 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish. Dredge the chicken breast halves in the flour.

4. Add the clarified butter to pan, and place over medium-high heat. Add the chicken and cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan and add the broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat and simmer 5 minutes or until reduced to 1 cup. Stir in the frozen peas and cook for 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and stir until the butter melts. Place the chicken back into the pan and cook until thoroughly heated. Serve the chicken and sauce over pasta. Spoon some of the mushroom sauce on top.