- 1/8 tsp. black pepper
- 1/4 tsp. salt
- 1/4 cup flour
- 4 boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- 1/2 c. marsala wine
- 1/2 cup chicken stock
- 1/2 lemon for juice
- 1/2 cup sliced mushrooms
- 1 Tbsp. fresh parsley, chopped
Mix together pepper, salt and fl. Coat chicken
In a heavy-bottomed skillet, heat oil. Place chicken in skillet and brown on both sides. Remove and set aside.
To the skillet, add wine and stir untl the wine is heated. Add juice, stock and mushrooms. Stir to toss, reduce heat and cook about 10 minutes, until the sauce is partially reduced.
Return chicken to skillet. Spoon sauce over the chicken. Cover and cook about 5-10 minutes more, until chicken is done.