Low-Fat Chicken Marsala - cooking recipe

Ingredients

1 (1 1/4 lb.) pkg. skinless boneless breasts
2 Tbsp. light margarine (stick form)
1/2 c. reduced sodium chicken broth
1/4 c. Marsala wine
1 lemon, thinly sliced
1 Tbsp. minced fresh parsley
salt and pepper

Preparation

Pat chicken dry and season with salt and pepper.
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.
Remove chicken to warm serving platter.
Increase heat to high and bring pan juices to boil; boil until reduced to about 1/2 cup.
Remove from heat; swirl in remaining margarine until well blended.
Pour sauce over chicken and garnish with lemon slices and parsley.
170 calories; 4 g. fat; 66 mg.
cholesterol; 194 mg. sodium.