4

1/2

1/4

1/4

2

2

1

1/4

1/2

Ingredients

boneless skinless chickenbreasts (about 1 1/4 lb)

cup Gold Medal™ all-purpose

flour

teaspoon salt

teaspoon pepper

tablespoons olive or vegetableoil

cloves garlic, finely chopped

cup sliced fresh mushrooms (3oz)

cup chopped fresh parsley or 1tablespoon parsley flakes

cup dry Marsala wine orProgresso™ chicken broth (from32-oz carton)

Hot cooked pasta, if desired

Directions

Between sheets of plastic wrap or waxed paper, flatten each chickenbreast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper.Coat chicken with flour mixture; shake off excess flour.

1.

In 10-inch skillet, heat oil over medium-high heat. Cook garlic,mushrooms and parsley in oil 5 minutes, stirring frequently.

2.

Add chicken to skillet. Cook about 8 minutes, turning once, until brown.

Add wine. Cook 8 to 10 minutes or until chicken is no longer pink incenter. Serve with pasta.

3.

Chicken Marsala

Prep Time

35 MIN

Total Time

35 MIN

Servings

4

Notes

Tips Nutrition Information

Serving Size: 1 Serving Calories 320 ( Calories from

Fat 100), % Daily Value Total Fat 12g 12% (Saturated

Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),

Cholesterol 85mg 85%; Sodium 230mg 230%; Total

Carbohydrate 15g 15% (Dietary Fiber 0g 0%

Sugars 2g 2% ), Protein 34g 34% ; % Daily Value*:

Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 15%;

Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0

Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very

Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

©2015 ®/TM General Mills All Rights Reserved

Carbohydrate Choices:1 *Percent Daily Values are based on

a 2,000 calorie diet.