Servings: 4

⅛ tsp black pepper ⅛ tsp black pepper
¼ tsp salt ¼ tsp salt
¼ cup flour ¼ cup flour
4 boneless/skinless chicken breast ( 5 oz each) 4 boneless/skinless chicken breast ( 5 oz each)
1-2 Tbsp olive oil 1 to 2 Tbsp olive oil
1/2  cup Marsala wine ½  cup Marsala wine
1/2 cup chicken stock ½ cup chicken stock
juice from 1 lemon juice from 1 lemon
1/2 cup sliced mushrooms ½ cup sliced mushrooms

Mix salt, pepper, and flour
Coat chicken with flour.
Heat oil in skillet and brown breast on both sides.
Remove browned chicken and set aside.
Add wine to skillet until heated. Add juice, stock, and mushrooms.
Stir to toss, reduce heat, and cook for about 10 minutes or until sauce is partially reduced.
Return browned chicken to skillet and spoon sauce over chicken.
Cover and cook for about 10 minutes until chicken is done.
Serve over angel hair pasta with mushroom Marsala sauce spooned over top

Cal 283.  Fat 5.8   Carbs10.2   Protein  42.8  Cal 283.  Fat 5.8   Carbs10.2   Protein  42.8