Chicken Marsala

I found this Chicken Marsala recipe on eatbetteramerica.com. Aubrey, Catherine (my sister), and I really enjoyed it. To be honest, I prefer making the other Chicken Marsala recipe in my blog. However, both are low in fat and calories. When I was cooking, I kept getting scared that the mushrooms were burning... Oh me of little faith... But they took the heat and were just fine.

Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 cup sliced fresh mushrooms (3 oz)
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2 cup dry Marsala wine or chicken broth

Directions:
1. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
3. Add chicken to skillet. Cook uncovered about 8 minutes, turning once, until chicken is brown. Add wine. Cook uncovered 8 to 10 minutes, turning once, until chicken is no longer pink in center.

4 servings
Nutritional Info per serving:
Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 230mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 10%