4 (6-ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 cup pre-sliced mushrooms
½ cup Marsala wine
½ cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon cornstarch
Instructions
Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to ½-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
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 mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to ⅔ cup. Add 1 teaspoon of cornstarch to sauce to thicken. You can add additional cornstarch in ½ teaspoon increments to the sauce to obtain desired thickness. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.
Recipe by Helpful Homemade at https://helpfulhomemade.com/healthy-chicken-marsala/