Light Chicken Marsala

• 4 whole Chicken Breasts
• 1 cup Flour
• 1 Tablespoon Olive Oil
• 8 ounces, weight Mushrooms, Sliced
• 3/4 cups Marsala Wine
• 3/4 cups Chicken Broth
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/4 cups Parsley, Chopped

1. Pound the chicken breasts down to 1/4 inch thickness and season with salt and pepper.
2. Place flour in a shallow bowl and coat the chicken evenly, shaking off excess flour.
3. Heat olive oil in a large pan and add chicken.
4. Cook for 3 to 4 minutes on each side until golden brown.
5. Remove the chicken from the pan and keep warm.
6. Add more oil to the pan and saute the mushrooms until golden brown.
7. Stir in marsala wine and chicken broth.
8. Cook the liquid until it has reduced to about 1/2 cup.
9. Season with salt, pepper and parsley.
10. Pour the sauce/mushrooms over the chicken and enjoy!

chicken breasts, flour, olive oil, weight mushrooms, marsala wine, chicken broth, salt, pepper, parsley

Taken from tastykitchen.com/recipes/main-courses/light-chicken-marsala/ (may not work)