Chicken Marsala

1/8 tsp black pepper
1/4 tsp salt
1/4 C flour
4 (5 oz total) chicken breasts,
boned, skinless
1 Tbsp olive oil
1/2 C Marsala wine
1/2 C chicken stock, fat skimmed from top
1/2 lemon, juice only
1/2 C mushrooms, sliced
1 Tbsp fresh parsley, chopped

1. Mix together pepper, salt, and flour. Coat chicken with seasoned
flour.
2. In heavy-bottomed skillet, heat oil. Place chicken breasts in skillet
and brown on both sides, then remove and set aside.
3. To skillet, add wine and stir until
heated. Add juice, stock, and
mushrooms. Stir, reduce heat, and
cook for about 10 minutes, until
sauce is partially reduced.
4. Return browned chicken breasts to
skillet. Spoon sauce over chicken.
5. Cover and cook for about 5–10
minutes or until chicken is done.
6. Serve sauce over chicken. Garnish
with chopped parsley.

Yield: 4 servings
Serving size: 1 chicken
breast with 1/3 cup of sauce
Each serving provides:
Calories: 285
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 85 mg
Sodium: 236 mg
Total fiber: 1 g
Protein: 33 g
Carbohydrates: 11 g
Potassium: 348 mg