Shelly's Recipe

* CHICKEN MARSALA II*

Category: Chicken

4 skinless, boneless chicken breast halves
1/4 tsp salt and pepper
2 tbsp flour
2 tbsp olive oil and butter
1 cup sliced mushrooms
2 cloves garlic, minced
1 shallot, minced
1 tsp marjoram
3/4 cup sweet Marsala wine
2 tbsp fresh lemon juice
1/2 cup chicken broth

Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Season chicken with salt and pepper. Dredge in flour, shaking off excess.

Heat olive oil and butter in a large skillet over medium-high heat. Add chicken to skillet, cooking 3-5 minutes on each side or until cooked through. Remove chicken to a plate.

Add mushrooms, garlic and shallot to skillet and saute 2-3 minutes. Add wine, marjoram, lemon juice and chicken broth to skillet, scraping up browned bits. Bring to a boil, then lower heat to medium low. Return chicken to skillet, spooning sauce over. Simmer 2-3 minutes or until warmed through. Serves 4.