1 1/2 tablespoons olive oil 4 boneless, skinless chicken breasts, 4 to 6 oz. each salt to taste freshly ground black pepper flour for dredging 8 ounces mushrooms, sliced 1/3 cup Marsala wine 2/3 cup low-sodium chicken broth 2 tablespoons chopped parsley
1. Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
2. Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side. Remove the chicken to a platter and keep warm.
3. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
4. Add the chicken broth , chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes.
5. Remove the chicken to a clean serving platter and keep warm. Simmer the broth mixture until it has reduced by half, about 5 minutes. Spoon the sauce over the chicken, sprinkle with parsley and serve.
Serving Size: 1 chicken breast
Number of Servings: 4 Per Serving Calories 243 Carbohydrate 5 g Fat 7 g Fiber 1 g Protein 35 g Saturated Fat 1 g Sodium 312 mg
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