Low-Fat Chicken Marsala

• 1 (1 1/4 lb.) pkg. skinless boneless breasts
• 2 Tbsp. light margarine (stick form)
• 1/2 c. reduced sodium chicken broth
• 1/4 c. Marsala wine
• 1 lemon, thinly sliced
• 1 Tbsp. minced fresh parsley
• salt and pepper

1. Pat chicken dry and season with salt and pepper.
2. In large nonstick skillet over medium-high heat, melt 1 1/2 tablespoons margarine.
3. Add chicken; cook 1 1/2 minutes on each side or until lightly browned.
4. Stir in broth and Marsala; reduce heat to medium-low and simmer about 2 minutes or until chicken is cooked through.
5. Remove chicken to warm serving platter.
6. Increase heat to high and bring pan juices to boil; boil until reduced to about 1/2 cup.
7. Remove from heat; swirl in remaining margarine until well blended.
8. Pour sauce over chicken and garnish with lemon slices and parsley.
9. 170 calories; 4 g. fat; 66 mg.
10. cholesterol; 194 mg. sodium.

boneless breasts, light margarine, chicken broth, marsala wine, lemon, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057812 (may not work)