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Chicken Marsala
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4 | boneless skinless chicken breasts |
1/2 cup | gold medal all purpose flour |
1/4 tsp | salt |
1/4 tsp | pepper |
2 tbsp | olive oil |
vegetable oil, alternative | |
2 cloves | garlic, finely chopped |
1 cup | sliced fresh mushrooms, (3oz) |
1/4 cup | chopped fresh parsley |
1 tbsp | parsley flakes, alternative |
1/2 cup | dry Marsala wine or progresso chicken broth, (from 32oz carton) |
Hot cooked pasta, if desired |
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.
In 10 inch skillet, heat oil over medium high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, strring frequently.
Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8-10 minutes or until chicken is no longer pink in center. Serve with pasta.
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