Serves: 4
Total Calories: 246

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
1 cup sliced fresh mushrooms
1/2 cup dry Marsala wine or chicken broth

Flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture shake off excess flour. Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.
Add chicken and brown each side. Add mushrooms and wine. Cook 8 to 10 minutes, turning once, or until chicken is no longer pink in center. Serve with hot cooked pasta if desired.

Serving Size: 1 Serving. Calories 255 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 75mg Sodium 220mg Carbohydrate 11g (Dietary Fiber 1g) Protein 28g
% Daily Value: Vitamin A 2% Vitamin C 4% Calcium 2% Iron 10%
Diet Exchanges: 4 Lean Meat, 2 Vegetable

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Marsala is an amber-colored wine from Sicily, with a flavor similar too, but richer than sherry. Marsala can be sweet or dry. Dry Marsala is used for savory dishes and sweet Marsala is used mainly in desserts.

Nutritional Facts:

Serves: 4
Total Calories: 246
Calories from Fat: 95

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Chicken Fricassee
Chicken Marsala
Chicken Salad
Chicken a la King
Chicken with Wild Rice and Cranberry Stuffing
Crunchy Oven-Fried Chicken
Easy Chicken Pot Pie
Oven Chicken Kiev
Oven-Barbecued Chicken
Salsa Arroz con Pollo
Skillet-Fried Chicken
Spice-Rubbed Rock Cornish Hens
Turkey Divan