Chicken Marsala

By Katecooks

Serving Size: 1 Serving Calories 320 Calories from Fat 100 Total Fat 12 g Saturated Fat 2 1/2 g Trans Fat 0 g Cholesterol 85 mg Sodium 230 mg Total Carbohydrate 15 g Dietary Fiber 0 g Sugars 2 g Protein 34 g % Daily Value*: Vitamin A 6% Vitamin C 4% Calcium 2% Iron 15% Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choice 1 *Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 1/2 cup Gold Medal™ all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive or vegetable oil
• 2 cloves garlic, finely chopped
• 1 cup sliced fresh mushrooms (3 oz)
• 1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
• 1/2 cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)
• Hot cooked pasta, if desired

Preparation

Step 1

1. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

2. In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.

3. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta.