Healthier Chicken Marsala

• 3 Tablespoons Whole Wheat Flour
• 3 Tablespoons White Flour
• 1- 1/2 pound Chicken Breast, Pounded Thin
• 2 Tablespoons Olive Oil
• 3 cups Mushrooms, Sliced
• 2 Tablespoons Shallots, Thinly Sliced
• 1/2 cups Marsala Wine
• 1/2 cups Low Sodium Chicken Broth
• 1/2 whole Lemon, Juiced
• 2 Tablespoons Fresh Parsley, Chopped
• 1/2 teaspoons Fresh Thyme Leaf, Chopped
• Salt And Pepper

1. In a shallow dish, mix the whole wheat and white flour and season with salt and pepper to taste.
2. Dredge the chicken cutlets in the flour and set aside.
3. Add 1 Tablespoon of the olive oil to a large, nonstick skillet and heat on medium-high.
4. Add chicken and saute until lightly browned, 2 to 3 minutes per side.
5. Remove cutlets to a plate and keep warm.
6. Add the remaining olive oil to the pan, along with the mushrooms and shallots and stir over medium high heat for 1 to 2 minutes.
7. Add wine to pan.
8. Reduce sauce to a glaze consistency, scraping any loose brown bits from the bottom of the pan.
9. Reduce heat and add broth, lemon juice, parsley, and thyme.
10. Stir and cook until broth reduces by half.
11. Return chicken to pan and simmer for 5 minutes.
12. Serve hot over noodles or boiled new potatoes.

whole wheat flour, white flour, chicken, olive oil, mushrooms, shallots, marsala wine, chicken broth, lemon, fresh parsley, thyme, salt

Taken from tastykitchen.com/recipes/main-courses/healthier-chicken-marsala/ (may not work)