Chicken Marsala

This is another family favorite. It's been altered, of course, from my pre-zone days, but it's still really tasty. :)

Marsala Chicken:

4 boneless skinless chicken breast, cut in half, for 3oz portions, and pound until thin.

Season breasts with paprika, garlic powder, and onion powder on both sides.

Heat 1 tsp. olive oil in a pan and saute 2 cloves garlic, 1/4 shallots, and 1/2 cup diced mushrooms. When all liquid is absorbed and starts to stick, add 2 T marsala cooking wine, and deglaze pan. Remove mixture and set aside. Add another tsp olive oil to pan and brown chicken breasts on both sides. Add shallot mushroom mixture back to pan, and spread over chicken breasts. Add 1/4 cup marsala wine and simmer, with lid on pan, for about 10 more minutes.

Serve with side salad and vegetable of our choice! This is about a 3 block meal. Enjoy leftovers for lunch, too!