This is a simple version of Chicken Marsala that is light and good for you. It’s so easy to prepare and makes for great leftovers. I usually make with a side of asparagus and always plenty of mushrooms. I found this receipe on Cooking Light and make it every couple of weeks.
4 skinless, boneless chicken breast halves pounded thin (I just buy the thin cut from the market)
1/4 teaspoon of salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 cup presliced mushrooms (or as many as you like!)
1/2 cup Marsala wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
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. Enjoy!