QUICK AND EASY CHICKEN MARSALA 

3 lg. chicken breasts, bnls - sknls
3 tbsp. flour (sprinkle with  

¼ tsp salt and ¼ tsp pepper)
1 1/2c. chicken broth
4 tbsp. e.v. olive oil
3 tbsp. fresh chopped scallion, sliced
8 oz.fresh button mushrooms, sliced
1 c. marsala wine 

Cut chicken breasts in half - (be sure all fat is removed). GENTLY pound with meat pounder until ¼ inch thick. Coat each piece with flour. 

In large skillet, add olive oil. Brown chicken 1 or 2 minutes each side (over medium heat). Add ¼ tsp flour and mix until blended with oil. 

Add Marsala wine after a minute or two add chicken broth and sliced mushrooms to skillet, stir until all liquid is well blended. Let simmer over medium – low heat   about 5 minutes 

Serves 3 - 4 

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