Recipe: Chicken Marsala (low fat)

Chicken Marsala

1/8 tsp. black pepper
1/4 tsp. salt
1/4 cup flour
4 chicken breasts, boned, skinless (5 ounces)
1/2 cup Marsala wine
1/2 lemon fresh lemon juice
1/2 cup chicken stock, skim fat from top
1/2 cup sliced mushrooms
1 Tbsp. olive oil
1 Tbsp. fresh parsley, chopped

Mix together pepper, salt and flour. Coat chicken with seasoned flour.

In heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown both sides. Then remove chicken from skillet and set aside.

To skillet, add wine and stir until wine is heated.

Add juice, stock and mushrooms. Stir to toss, reduce heat and cook for about 10 minutes until sauce is partially reduced.

Return browned chicken breasts to skillet. Spoon sauce over chicken. Cover and cook for about 5 to 10 minutes or until chicken is done.

Serve sauce over chicken. Garnish with chopped parsley.

Servings: 4 (serving size: 1 chicken breast with 1/3 cup sauce)