Chicken Marsala - cooking recipe

Ingredients

2 Tbsp. plus 2 tsp. margarine
1 1/4 lb. chicken (boneless), cut up
2 Tbsp. onion, minced
1/4 lb. ham, cut into small strips
2/3 c. Marsala wine (dry)
8 oz. fresh mushrooms, sliced
1/2 c. prepared chicken broth (instant), prepared according to pkg. directions (at room temperature)
2 tsp. flour
1/2 tsp. salt
1/8 tsp. pepper
pasta

Preparation

In a 12-inch skillet, heat margarine over medium heat until bubbly and hot.
Add chicken; cook until browned, turning once. Remove from pan.
Add shallots; cook until tender.
Add sliced mushrooms.
Add ham and chicken to skillet.
Add wine; cook, stirring occasionally, about 4 minutes, or until liquid becomes slightly syrupy.
(This often takes longer than 4 minutes.)
In measuring cup or small bowl, stir broth and flour until flour dissolves; add to skillet.
Cook, stirring constantly, until sauce thickens.
Sprinkle with salt and pepper.
Serve with pasta. Makes 4 servings.