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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was my first attempt at Chicken Marsala, a dish I wasn't even sure I'd like. Now I love it, and this bare-bones recipe gives me lots of room to get creative with extra seasonings & added ingredients. Plus, it's a low-fat version! Ingredients:
1/8 teaspoon black pepper |
1/4 teaspoon salt |
1/4 cup flour |
4 boneless skinless chicken breast halves |
1 tablespoon olive oil |
1/2 cup marsala wine |
1/2 cup fat free chicken broth |
1/2 lemon |
1/2 cup mushroom, diced |
2 tablespoons fresh parsley, finely chopped |
Directions:
1. Mix together pepper, salt, & flour. Coat chicken with seasoned flour.
2. In large skillet, brown chicken breasts on both sides in oil. Remove from skillet, but leave any small bits of chicken stuck to pan.
3. Add wine to skillet & stir until hot.
4. Add juice from 1/2 lemon, broth, & mushrooms. Spread mushrooms out in single layer, reduce heat, & simmer 10-15 minutes until sauce is partially reduced.
5. Return chicken to skillet & spoon over with sauce.
6. Cover & cook for 5-10 minutes until chicken is done.
7. Spoon sauce over chicken to coat & garnish with parsley.
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