1 lb. thin chicken cutlets (cut into 1 inch squares)
4 tbsp. flour
4 tbsp. olive oil (or olive oil flavored cooking spray)
1 c. Marsala wine
2 c. thinly sliced fresh mushrooms
1 c. sweet red pepper strips
1 c. thinly sliced onion rings
1 1/3 c. chicken broth
2 tsp. fresh lemon juice
1/2 tsp. each salt, pepper (omit salt if using granulated bouillon)

Dredge chicken squares in the flour. Add oil to skillet, cook chicken on both sides only until browned. Transfer chicken to a lightly greased 2-quart casserole. Deglaze pan by pouring the wine into skillet; pour pan drippings over chicken; set aside.

Combine mushrooms and remaining ingredients in skillet; cook just until vegetables are fork tender. Spoon vegetables and pan drippings over chicken. Bake at 400 degrees for 15 minutes.

Note: To thicken sauce before baking, combine 2 tablespoons of the liquid with about 1 tablespoon flour, mix well then add to casserole.