Servings: 4

⅛ tsp black pepper ⅛ tsp black pepper
¼ tsp salt ¼ tsp salt
¼ cup flour ¼ cup flour
4 skinless boneless chicken breasts (5 ounces) 4 skinless boneless chicken breasts (5 ounces)
1 T olive oil 1 T olive oil
½ cup Marsala Wine ½ cup Marsala Wine
½ cup chicken stock ½ cup chicken stock
½ lemon fresh lemon juice ½ lemon fresh lemon juice
½ cup sliced mushrooms ½ cup sliced mushrooms
1 T fresh parsley, chopped 1 T fresh parsley, chopped

Mix together pepper, salt and flour. Coat chicken with seasoned flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet add, wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the 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.

Calories: 277  Calories: 277
Total Fat 8 g  Total Fat 8 g
Cholesterol 77 mg  Cholesterol 77 mg
Sodium 304 mg  Sodium 304 mg