Chicken Marsala American Family

Ingredients

• 4 slice(s) 6 0z. skinless, bonelss chicken breast halves
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 2 tablespoon(s) flour
• 1 tablespoon(s) olive oil
• 1 cup(s) prelsiced mushrooms
• 1/2 cup(s) Marsala wine
• 1/2 cup(s) fat-free, less sodiium chicken broth
• 2 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) chopped parsley

Preparation

1. 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.


2. 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.