Chicken Marsala

• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 (5 ounce) boneless skinless chicken breast halves
• 1 12 tablespoons olive oil
• 2 tablespoons unsalted butter
• 5 ounces white button mushrooms, sliced
• 1 cup sweet marsala wine
• 1 clove garlic, minced
• 1 12 tablespoons freshly squeezed lemon juice (juice of 1/2 lemon)
• 1 tablespoon unsalted butter
• 1 tablespoon fresh parsley, finely chopped,divided

1. In a shallow dish, mix flour, salt and pepper; set aside; heat a skillet over medium-high heat until very hot; butterfly each chicken breast; dredge lightly in flour and set aside.
2. Add oil to skillet and when hot, saute chicken until lightly browned and cooked through, about 3 minutes on each side; set aside and keep warm.
3. Add butter to the skillet and saute mushrooms 5-7 minutes, until golden and all released liquid has evaporated.
4. Carefully add wine to skillet and stir, scraping browned bits up; add garlic, lemon juice, butter and 2 tsp parsley; cook until reduced and slightly thickened, about 2 minutes; adjust seasoning and pour over chicken; sprinkle with remaining parsley and serve immediately.

allpurpose, salt, ground black pepper, chicken breast halves, olive oil, unsalted butter, white button mushrooms, sweet marsala wine, clove garlic, freshly squeezed lemon juice, unsalted butter, fresh parsley

Taken from www.food.com/recipe/chicken-marsala-74214 (may not work)