Light Chicken Marsala

1. 1

   In a 9-inch, nonstick skillet, heat margarine until bubbly and hot.

2. 2

   Add chicken and quickly saute on both sides.

3. 3

   Remove chicken from pan and set aside.

4. 4

   In same skillet, combine mushrooms and garlic; cook over high heat, stirring constantly until liquid evaporated.

5. 5

   Add wine and cook, stirring occasionally for 3 to 4 minutes.

6. 6

   Combine broth and flour, stirring to dissolve flour. Add to skillet and cook, stirring constantly, until sauce thickens.

7. 7

   Add chicken, any juices remaining from chicken, salt and pepper and cook until heated.

8. 8

   Serve immediately.

No additional tips available.