Light Chicken Marsala

• 1 Tbsp. plus 1 tsp. margarine
• 10 oz. thinly sliced chicken
• 1 c. sliced mushrooms
• 1 clove garlic, minced
• 1/2 c. dry Marsala wine
• 1/4 c. canned chicken broth
• 1 tsp. all-purpose flour
• 1/4 tsp. salt
• dash of freshly ground pepper

1. In a 9-inch, nonstick skillet, heat margarine until bubbly and hot.
2. Add chicken and quickly saute on both sides.
3. Remove chicken from pan and set aside.
4. In same skillet, combine mushrooms and garlic; cook over high heat, stirring constantly until liquid evaporated.
5. Add wine and cook, stirring occasionally for 3 to 4 minutes.
6. Combine broth and flour, stirring to dissolve flour. Add to skillet and cook, stirring constantly, until sauce thickens.
7. Add chicken, any juices remaining from chicken, salt and pepper and cook until heated.
8. Serve immediately.

margarine, chicken, mushrooms, clove garlic, marsala wine, chicken broth, allpurpose flour, salt, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954828 (may not work)