Chicken Marsala

Between sheets of plastic wrap or waxed paper, pound each chicken breast to ¼ inch thickness. In a plastic bag combine flour, salt and pepper. Coat chicken with seasoned flour mixture, shake off excess flour.

In a large skillet, heat oil over med high heat. Cook garlic, mushrooms and parsley for 5 minutes stirring often. Remove mixture to a casserole dish.

Add chicken to skillet. Cook 5 - 6 minutes, turning once until brown. Add wine and cook an additional 5 minutes.

Place cooked chicken and wine sauce on top of vegetable mix in casserole dish, keep warm while preparing pasta or risotto. Serve hot.