Chicken Marsala - cooking recipe

Ingredients

1 (1 1/2 lb.) pkg. skinless, boneless chicken breasts, thinly sliced
salt and ground pepper
2 Tbsp. light margarine, divided (stick form)
1/2 c. reduced-sodium chicken broth
1/2 c. Marsala wine
1 lemon, thinly sliced
1 Tbsp. minced fresh parsley

Preparation

Pat chicken dry and season with salt and pepper to taste.
In large nonstick skillet over medium-high heat, melt 1 1/2 tablespoons margarine.
Add chicken; cook 1 1/2 minutes on each side or until lightly browned.
Stir in broth and Marsala; reduce heat to medium-low and simmer about 2 minutes or until chicken is cooked through.