Chicken Marsala - cooking recipe

Ingredients

2 Tbsp. flour
1/2 c. egg substitute
1 1/4 c. fine bread crumbs
4 tsp. olive oil
4 skinless, boneless chicken breasts, halved
3/4 c. chicken broth
1/4 c. Marsala
1/2 tsp. dried tarragon
1 medium clove garlic
1 medium shallot
1/2 tsp. cornstarch, mixed with 2 tsp. water
black pepper to taste

Preparation

Combine flour and 1/4 teaspoon tarragon on a plate.
Put the egg substitute and bread crumbs on separate plates.
Dredge chicken in flour, then egg substitute and the bread crumbs.
In nonstick skillet, heat 1 teaspoon olive oil over medium heat.
Cook half the chicken for 5 minutes; turn.
Add second teaspoon of olive oil and continue the same with second batch of chicken until done.
Dust with pepper.
Remove from skillet.
Combine the chicken broth, Marsala and remaining 1/4 teaspoon tarragon.
Place minced garlic and shallot in hot pan with about 1/4 of broth mixture.
Boil 2 minutes.
Pour remaining broth mixture and boil for a few minutes until slightly thickened.
Add cornstarch mixture and stir one minute.
Season with pepper.
Pour sauce over chicken and serve.