Chicken Marsala

1/2  cup		all-purpose flour
4		chicken breasts
1  tablespoon		olive oil
3  tablespoons		margarine
3/4  cup		Marsala wine
2  cups		sliced mushrooms
1  cup		chicken broth
3  teaspoons		black pepper
1  teaspoon		salt
1  teaspoon		parsley
1/2  tablespoon		minced garlic

Tip: For nutritional information on all the ingredients in Chicken Marsala just click on each ingredient name. Then adjust the serving size for any Chicken Marsala ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place chicken between 2 sheets of plastic wrap; pound each piece. Season both sides of chicken evenly with salt and pepper. Lightly flour chicken breasts, turning to coat; shake off excess.

Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm.

Add margarine to the pan with garlic and mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil. When the wine has reduced some, add the chicken broth and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add salt and pepper, to taste.