Chicken Marsala With Mushrooms and Garlic

• tablespoons flour↗3
• teaspoon salt, plus additional to taste↗1⁄4
• teaspoon black pepper↗1⁄4
• lbs boneless skinless chicken breasts, cut into 1-inch pieces↗1 1⁄2 - 2
• tablespoon olive oil↗1
• teaspoon olive oil↗1
• tablespoon butter or 1 tablespoon margarine↗1
• (8 ounce) package fresh sliced mushrooms1
• teaspoons minced garlic1 1⁄2
• cup marsala wine↗1⁄2
• cup low sodium chicken broth↗1⁄2
• lemon, juice of↗1⁄2
• tablespoon chopped fresh parsley1

Step-by-step instructions

1. 1

   In a bowl, combine the flour, salt, and pepper; add the diced chicken and toss gently to coat thoroughly.

2. 2

   Heat a large skillet over medium heat.

3. 3

   Add 1 tablespoon oil and the butter and let the butter melt.

4. 4

   Add the chicken and cook for several minutes on each side until it is brown and cooked partially through.

5. 5

   Remove the chicken from the pan and set aside.

6. 6

   Add the remaining oil to the same pan (no need to clean pan); saute the mushrooms and garlic for 1 minute, then add the wine, broth, and lemon juice.

7. 7

   Bring the liquid to a low boil, scraping any bits of chicken form the bottom of the pan.

8. 8

   Simmer the mixture for about 10 minutes, until the mushrooms are tender and the liquid is reduced and slightly thickened.

9. 9

   Add the chicken back to the pan, spoon the sauce over it, and cook it for 3-5 minutes until the chicken is just cooked through.

10. 10

    Season it with additional salt, if needed, and sprinkle the chicken with parsley before serving.