Chicken Marsala
2 Tbsp. olive oil
2 - 3 pounds boneless chicken breasts, pounded to 1/4
inch
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup low fat Parmesan cheese, grated
Heat oil in a skillet. Dredge chicken breasts through breadcrumbs
and brown in oil on both sides. Reduce heat and add wine and
parsley. Cover and allow to simmer for 20 minutes over low heat.
Sprinkle with Parmesan cheese just before serving.
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