Healthy & Simple Chicken Marsala

Tonight I decided to make Chicken Marsala, one of my favorite dishes, especially from Othellos. Unfortunately, that particular dish is served floating in a pool of fatty, delicious butter. Thanks to my dear friend Sarah, I was introduced to this wonderful recipe (found online from Cooking Light).
It is healthy, super easy and calls for very few ingredients.

Thanks lady!!

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 cup presliced mushrooms
• 1/2 cup Marsala wine
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-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 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.

(I serve mine over vermicelli or angel hair pasta. I also, sometimes, use chicken breast tenders instead of breasts.)