Chicken Marsala

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/2

cup Gold Medal® all-purpose flour

1/4

teaspoon salt

1/4

teaspoon pepper

2

tablespoons olive or vegetable oil

2

cloves garlic, finely chopped

1

cup sliced fresh mushrooms (3 oz)

1/4

cup chopped fresh parsley or 1 tablespoon parsley flakes

1/2

cup dry Marsala wine or Progresso® chicken broth (from 32-oz carton)

Hot cooked pasta, if desired

• 1 Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
• 2 In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
• 3 Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta.