4 chicken breasts, skinned and boneless
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
6 large mushrooms, sliced
1/2 cup nonfat milk
2 teaspoons cornstarch
1/4 cup scallions thinly sliced
1 Tablespoon parsley, minced, or 1 1/2 teaspoons dried
1/4 teaspoon grated lemon peel
1 Tablespoon lemon juice
Minced fresh parsley for garnish (Optional)
Pound chicken between plastic wrap or wax paper with flat side of meat mallet to 1/8 inch thickness.
Combine paprika, pepper and garlic powder. Sprinkle both sides of chicken with mixture.
Spray skillet with nonstick vegetable spray and cook chicken until it is brown and cooked through. Remove chicken to a plate and keep warm.
In the same skillet saute mushrooms, stirring frequently. Combine milk and cornstarch; add to mushroom mixture. Cook and stir 2 minutes longer. Remove from heat, stir in scallions, parsley, lemon peel and lemon juice. Spoon lemon-mushroom sauce over chicken. Garnish with additional chopped parsley, if desired.