Chicken Marsala

• 1/2 c. all-purpose flour
• 1 1/4 tsp. salt, divided
• 3 chicken breasts, split, skinned, boned and pounded flat
• 1/4 c. vegetable oil
• 1/4 c. (1/2 stick) margarine
• 1/2 c. Marsala wine or sherry
• 1 c. chicken bouillon
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1 Tbsp. parsley flakes
• 1 c. sliced mushrooms

1. In a shallow dish, mix together the flour and 1 teaspoon salt; dredge the chicken in the flour mixture.
2. In a large skillet heat the oil over medium-high heat; saute the chicken for 6 to 8 minutes or until browned on both sides.
3. Remove the chicken from the skillet and set aside.
4. (At this point, I remove all the fat and do not add margarine.
5. Continue with rest of recipe.)

allpurpose, salt, chicken breasts, vegetable oil, margarine, marsala wine, chicken bouillon, pepper, garlic powder, parsley flakes, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252498 (may not work)