Chicken Marsala (Without The Mushrooms)

• 2 lbs boneless chicken breasts
• 1/3 cup flour
• 4 ounces sweet butter
• 4 shallots, finely chopped
• 1 cup marsala wine
• 1 cup chicken broth
• 14 1/2 ounces Italian-style diced tomatoes
• 2 tablespoons lemon juice
• 1/2 cup light cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

1. Cut chicken breasts in to small strips. Put chicken strips in a large bowl to coat with the flour, salt, pepper and garlic. I tend to add extra salt, pepper and garlic to give it a little more flavor.
2. Melt butter in skillet. (Sometimes I add less butter just to make it a little healthier.) Add chicken until cooked and then add the shallots and saute until brown. Add wine, chicken broth, diced tomatoes, lemon juice and let simmer for approx 15 minutes. Add the cream and cook till heated through do not boil. Serve with Penne Pasta.

chicken breasts, flour, sweet butter, shallots, marsala wine, chicken broth, italianstyle, lemon juice, light cream, salt, pepper, garlic powder

Taken from www.food.com/recipe/chicken-marsala-without-the-mushrooms-417805 (may not work)