Chicken Marsala

Chicken Marsala is a new thing for me. I don't think I have ever even had this in a restaurant. I made some changes to the recipe because I don't really like cooked mushrooms. I also thought the recipe would need more sauce.

Ingredients:

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup Gold Medal® all-purpose flour
1 teaspoon salt
1 teaspoon pepper 1/2 teaspoon chili powder 1/2 teaspoon garlic powder
1/4 cup olive or vegetable oil
2 cloves garlic, finely chopped
1cup sliced fresh mushrooms (3 oz) 1/2 cup onions (diced)
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1 cup dry Marsala wine 1 cup Chicken broth
Hot cooked pasta, if desired

Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper, chili powder, and garlic powder. Coat chicken with flour mixture.
In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms,onions and parsley in oil 5 minutes, stirring frequently.
Add chicken to skillet. Cook about 2 min on each side. Add wine reduce 3 min. Add chicken stock. Cook 8 to 10 minutes chicken should no longer be pink and wine should be almost completely ruduced. Serve with pasta and lots of parmasan cheese