Lighter Chicken Marsala
recipe slightly adapted from Cooking Light
4 (6-ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
½ cup Marsala wine
½ cup chicken stock
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon cornstarch
Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to ½ inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add the wine, stock, and lemon juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup.
Add 1 teaspoon of cornstarch to sauce to thicken. You can add additional cornstarch in ½ teaspoon increments to the sauce to obtain desired thickness. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.