Light Chicken Marsala

1. 1

   Pound the chicken breasts down to 1/4 inch thickness and season with salt and pepper.

2. 2

   Place flour in a shallow bowl and coat the chicken evenly, shaking off excess flour.

3. 3

   Heat olive oil in a large pan and add chicken.

4. 4

   Cook for 3 to 4 minutes on each side until golden brown.

5. 5

   Remove the chicken from the pan and keep warm.

6. 6

   Add more oil to the pan and saute the mushrooms until golden brown.

7. 7

   Stir in marsala wine and chicken broth.

8. 8

   Cook the liquid until it has reduced to about 1/2 cup.

9. 9

   Season with salt, pepper and parsley.

10. 10

    Pour the sauce/mushrooms over the chicken and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.