Chicken Marsala

I have lots and lots of different recipes for chicken Marsala, but this is by far, the easiest to do. Serve with pasta, rice or just veggies

 ½ cup flour
1 ¼ tsp salt, divided
6 b/s chicken breast (smaller ones)
¼ cup veggie oil
¼ cup margarine (1/2 stick)
½ cup Marsala wine
1 cup chicken stock/broth
½ tsp black pepper
½ tsp garlic powder
1 tbs parsley flakes
1 cup sliced mushrooms (can be canned if that’s all you have on hand)

Mix flour and 1 tsp salt in shallow dish (or paper plate) or just use seasoned bread crumbs on panko! Dredge chicken in this. In large skillet, heat oil over med high heat. Saute chicken til brown on both sides. Remove chicken from skillet. Add margarine, wine, chicken broth, ¼ tsp salt, pepper, garlic and parsley. Reduce the heat and simmer for 2 to 3 minutes. Return chicken to skillet, add mushrooms, cover and let simmer for 10 minutes more or til chicken is done and no longer pink.

When serving, be sure to add some sauce over the top of the chicknen.  Sometimes hubby will request that I thicken the sauce up a bit, just do that by adding a bit of Wondra (a flour that is super fine therefore, blends and dissolves quickly in hot liquid) and cook down a bit.