Chicken Marsala

Ingredients

1/4 c all-pupose flour
freshly ground pepper
paprika
3 whole chicken breasts (about 1 1/2 lbs), skinned, boned, split and pounded
3 T margarine
1/2 pound small button mushrooms
1/4 c minced shallot
1 garlic clove, minced
1/2 c sweet Marsala

Instructions

Blend flour, pepper and paprika. Coat chicken lightly, shaking off excess. Melt 2 tablespoons margarine in large nonstick skillet over medium heat. Add mushrooms, shallot and garlic and saute until shallot is tender. Remove vegetables with slotted spoon and set aside. Add remaining margarine to skillet. Saute chicken in batches 2 to 3 minutes on each side until light golden (do not brown). Combine chicken and vegetables in skillet, add Marsala and cook an additional minute. Arrange chicken and mushrooms on heated platter, cover and keep warm. Reduce liquid in skillet to thin syrupy glaze. Pour over chicken and mushrooms and serve immediately.