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Chicken Marsala

1/4 c all-pupose flour
freshly ground pepper
paprika
3 whole chicken breasts (about 1 1/2 lbs), skinned, boned, split and pounded
3 T margarine
1/2 lb small button mushrooms
1/4 c minced shallot
1 garlic clove, minced
1/2 c sweet Marsala

Blend flour, pepper and paprika. Coat chicken lightly, shaking
off excess.

Melt 2 tablespoons margarine in large nonstick skillet over medium
heat. Add mushrooms, shallot and garlic and saute until shallot
is tender. Remove vegetables with slotted spoon and set aside.

Add remaining margarine to skillet. Saute chicken in batches 2 to
3 minutes on each side until light golden (do not brown).

Combine chicken and vegetables in skillet, add Marsala and cook an
additional minute. Arrange chicken and mushrooms on heated platter,
cover and keep warm.

Reduce liquid in skillet to thin syrupy glaze. Pour over chicken
and mushrooms and serve immediately.

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