Chicken Marsala

This is an easy, healthy chicken dish.  I serve it with whole wheat linguine, but I want to try it alongside mashed potatoes sometime.

Chicken Marsala

*This recipe serves 2*

Ingredients

2 boneless skinless chicken breasts (roughly 5 oz portions) OR 1 large chicken breast cut in half

1/4 cup flour

1/8 teas. salt

1/8 teas. pepper

2 tablespoons olive or vegetable oil

2 cloves garlic, minced

1 cup fresh mushrooms, sliced

1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley

*1 cup chicken broth
parmesan cheese

whole wheat linguine (or any long pasta) 

Directions

Between sheets of plastic wrap, flatten each chicken breast to 1/4 inch thickness (I use the bottom of a drinking glass to pound each breast down)

In a shallow dish, mix flour, salt and pepper.  Coat chicken with flour mixture, shake off excess.

In a skillet, heat oil over medium--high heat.  Cook mushrooms, garlic and parsley in oil 5 minutes, stirring frequently.  Be careful not to burn the garlic!

Add chicken to skillet.  Cook about 8 minutes, turning once, until brown (if chicken looks like it is getting dry, splash a tiny bit of broth under each chicken breast to add moisture).  Add chicken broth.  Cook 8-10 minutes or until chicken is no longer pink in center.  

*When I serve this with pasta, I usually add more than 1 cup of chicken broth just because it cooks down so quickly and I want more of a sauce.  You may want to have an extra cup of broth on hand to add if you notice the skillet is getting dry.  

Serve with pasta and top with parmesan cheese.