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Chicken Marsala

2 chicken breast halves-boneless and skinless
1/4 cup unsalted butter
2-3 Tbsp olive or vegetable oil
1 pound fresh mushrooms, sliced
1/2-3/4 cup chicken stock (can use the fat free canned stock)
1/4 cup dry Marsala wine
a little all-purpose flour for dusting the chicken
salt and freshly ground pepper to taste

Pound the chicken breasts until they are thinned out. Salt and
pepper the chicken then lightly dust with flour, shake off the
excess. Mix the butter and oil in a large skillet over medium heat.
When butter is melted and the mixture is hot, add the chicken and
brown on both sides-remove from skillet and keep warm. Drain the
remaining oil mixture from your pan and add the mushrooms that have
been sliced (I like them thick sliced) and saute for a few minutes
or until they are lightly browned and the juice has cooked out.
Add the stock and wine, reduce the liquid a few minutes over high
heat. Reduce heat, add the chicken to the mushroom/sauce mixture
and heat through. This serves two but it doubles well. I have had
this dish with mozzarella melted over the chicken and it was very
good.

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