Healthier Chicken Marsala

In a shallow dish, mix the whole wheat and white flour and season with salt and pepper to taste. Dredge the chicken cutlets in the flour and set aside.

Add 1 Tablespoon of the olive oil to a large, nonstick skillet and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side. Remove cutlets to a plate and keep warm.

Add the remaining olive oil to the pan, along with the mushrooms and shallots and stir over medium high heat for 1 to 2 minutes. Add wine to pan. Reduce sauce to a glaze consistency, scraping any loose brown bits from the bottom of the pan. Reduce heat and add broth, lemon juice, parsley, and thyme. Stir and cook until broth reduces by half. Return chicken to pan and simmer for 5 minutes.

Serve hot over noodles or boiled new potatoes.