Chicken Marsala

½ cup flour (or breadcrumbs)
1 ¼ tsp salt, divided
3 chicken breast, split, skinned & boned (slice thinly in half)
¼ cup oil
¼ cup (1/2 stick) margarine
½ cup marsala wine or sherry
1 cup chix broth/bouillon)
½ tsp pepper
½ tsp garlic powder
1 tbs parsley flakes
1 cup sliced mushrooms

In shall dish, mix flour & 1 tsp salt. Dredge chix in flour and shake off excess.
Heat oil over med hi heat in large skillet & sauté chix 6 to 8 minutes, til brown on both sides.
Remove chix from skillet & set aside (keep warm), add margarine, wine, broth, ¼ tsp salt, pepper, garlic powder and parsley. Reduce heat & simmer 2 to 3 minutes. Return chix to pan, add shrooms, cover & let simmer 10 minutes more til chix is tender & no longer pink.

NOTE: This is a simple recipe from my Mr. Food Cooks Chicken book. I usually double the sauce mix and serve with pasta. Also, you can use canned shrooms with this.