Chicken Marsala

What You Need

4 small Boneless skinless chicken breast halves (1 lb.)

1 Tbsp. Oil

1-1/2 cups sliced mushrooms

1 small Onion, chopped

1 clove Garlic, minced

1/3 cup dry Marsala wine

2/3 cup Chicken broth

1 Tbsp. Cornstarch

1/2 tsp. Salt

2 cups Instant white rice, uncooked

2 Tbsp. chopped fresh parsley

Make It

COOK chicken in hot oil in large skillet on medium heat until browned on both sides (I fried them after soaking them in egg and flower). Move chicken to side of skillet. Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned. (reserve).

ADD wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken breasts are tender and no longer pink in centers (165°F). Meanwhile, cook rice (I made pasta instead) - as directed on package.

SERVE chicken mixture over pasta or rice. Sprinkle with parsley.