Chicken Marsala
- 4 skinless ((6-ounce) boneless chicken breast halves)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbs all-purpose flour
- 1 Tbs olive oil
- 1 cup presliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup fat-free (less-sodium chicken broth)
- 2 Tbs fresh lemon juice
- 1 Tbs chopped fresh parsley
- Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
- Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.
