Chicken Marsala

Preparation Time: About 10 minutes

Cooking Time: About 15 minutes

Serves 4

4 skinless, boneless chicken breasts

Salt

Ground Pepper

2 Tablespoons light margarine (stick form) divided

½ cup reduced-sodium chicken broth

¼ cup Marsala Wine

1 lemon thinly sliced

2 teaspoons minced parsley

1 package sliced mushrooms

1. Place chicken breasts between 2 pieces of plastic and pound with a meat mallet to ½ inch thickness

2. Season chicken breasts with salt and pepper

3. In large nonstick skilled over medium-high heat, melt 1½ tablespoons margarine

4. Add chicken and cook 2 minutes on each side or until lightly browned.

5. Add broth, Marsala and mushrooms

6. Reduce heat to medium-low and simmer about 3 minutes, or until chicken is cooked through

7. Remove chicken to warm serving platter. Increase heat to high and bring pan juices to a boil

8. Boil until reduced to about ½ cup. Remove from heat, swirl in remaining margarine until well blended

9. To serve, pour sauce over chicken; garnish with lemon slices and parsley.