Chicken Marsala

4 boneless, skinless chicken breasts, about 5 oz each
1/4 cup all-purpose flour
2 tsp coarse salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
1 box mushrooms, sliced (about 3-4 cups)
4 tbsp butter, divided
2 cups sweet marsala wine
3 tbsp fresh lemon juice
1 clove garlic, minced
1/4 cup chopped parsley

Butterfly the chicken breasts, ie slice carefully in half horizontally while leaving the two halves connected. In a bowl mix the flour, salt, and pepper, and lightly bread the chicken breasts with it. Heat the olive oil on medium in a large, flameproof sautee pan and lightly brown the chicken for about 2 minutes on each side (or until cooked through). Then remove the chicken to a separate platter. Add the mushrooms to the same pan the chicken was in, add 2 tbsp of butter, and cook until the mushrooms turn a rich, golden brown, around 5-7 minutes.
Add the marsala wine to the mushrooms and flambee it, scraping the bottom of the pan to loosen the yummy bits stuck to the bottom once the flames have died down. Add the lemon juice and garlic to the sauce and keep reducing it until the sauce thickens. Add 2 tbsp of butter and stir to melt. Pour the sauce over the chicken, sprinkle the parsley on top, and serve with plain, buttered fettucine. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user KFCOOKE.