2 4-oz. skinned, boned chicken breast halves
1 tbsp. seasoned breadcrumbs
Vegetable cooking spray
1/2 tsp. olive oil
1 c. fresh mushrooms, sliced
1/2 c. plus 3 tbsp. canned low-sodium chicken broth, undiluted and divided
8 (3 x 1/4 inch) strips sweet red pepper
2 tsp. lemon juice
1/4 tsp. dried Italian seasoning
1/8 tsp. salt
1/8 tsp. dried crushed red pepper
1 clove garlic, minced
1 tsp. cornstarch

Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place breadcrumbs in shallow dish; dredge chicken in breadcrumbs.

Coat a non-stick skillet with cooking spray, and add oil. Place skillet over medium heat until hot. Add chicken and cook 3 minutes on each side or until done. Remove chicken from skillet; set aside and keep warm.

Add mushrooms, 1 tablespoon chicken broth and pepper strips to skillet; sauté 3 minutes. Add 1/2 cup chicken broth, lemon juice and next 4 ingredients; bring to a boil and cook, stirring constantly, 1 minute. Serve sauce over chicken.

Yields 2 servings.