Chicken Marsala

INGREDIENTS

• 16 ounces baby portobello mushrooms, sliced

• 3 tablespoons butter

• 2 cloves garlic, minced

• 1 cup dry marsala wine

• 2 tablespoons reduced fat milk

• ½ teaspoon salt

• 1.5 lbs chicken brest tenderloins

• 1 tablespoon olive oil

• 1/3 cup flour

• 1-2 cups cherry tomatoes, halved

• fresh parsley

DIRECTIONS

1. Sauté mushrooms in 1 tablespoon butter for 8-10 minutes.

2. Add garlic and wine. Simmer for 15-20 minutes. Add 1 tablespoon flour, milk and salt. Heat until thickened.

3. Combine flour, salt and pepper on a plate. Toss chicken in flour mixture until evenly coated.

4. Heat remaining 2 tablespoons butter and oil in a separate large skillet over medium high heat.

5. Pan fry chicken until it reaches and internal temperature of 165ºF.

6. Add marsala sauce and mushrooms to skillet with chicken. Top with tomatoes and fresh parsley.