Chicken Marsala

This is one of those recipes that always brought our family around the table for good food and better conversation. I learned to make this from my wonderul Italian mother. Italian cooking is just so dag on good and so dag on easy. Come on people jump on the boat. Its worth it!

Whatcha Need:

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

1 tablespoon olive oil

1 cup presliced mushrooms

1/2 cup Marsala wine

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

Putting it together:

Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.

Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm.

Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well.

 Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.

Serve wih warm Italian Crusty Bread & Italian Butter :)