Chicken Marsala


Preparation Time: About 10 minutes

Cooking Time: About 15 minutes

Serves 4




4 skinless, boneless chicken breasts


Ground Pepper

2 Tablespoons light margarine (stick form) divided

cup reduced-sodium chicken broth

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 inch thickness

2.        Season chicken breasts with salt and pepper

3.        In large nonstick skilled over medium-high heat, melt 1 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 cup. Remove from heat, swirl in remaining margarine until well blended

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