Chicken Marsala

Tip up front: If you like enough sauce to use it on the pasta too instead of marina sauce, then double the ingredients for the sauce, that's what I did here

For 4 Servings:

-1/8 tsp black pepper
-1/4 tsp salt
-1/4 C flour
-4 chicken breasts, boned, skinless (5 ounces)
-1 Tbsp olive oil
-1/2 C Marsala wine
-1/2 C chicken stock, skim fat from top
-juice from 1/2 lemon

-1 pack sliced mushrooms ( I used Shitaky)
-1 Tbsp parsley, chopped

-Pasta of your choice

Mix together pepper, salt, and flour. Coat chicken with seasoned flour and slightly pat over the sink to get rid of excess flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts (if you want you can flatten them first... I did.. but keep in mind it will shorten cooking time) in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.

Take out chicken, add some sauce and mushrooms to it and put the pasta into the pan with the remaining sauce and mushrooms, mix and serve