Chicken Marsala

4 boneless skinless chicken breasts
1/4 c. flour
salt & pepper
3 T. butter
2 T. olive oil
1/2 c. dry marsala wine
1/2 c. chicken broth
1/4 c. fresh-grated Parmesan cheese
1/4 c. freshly-squeezed lemon juice

Flatten chicken with mallet.

In shallow dish, combine flour, salt & pepper. Dredge chicken pieces until well-coated, shaking off excess flour.

In saute pan over medium-high heat, melt butter and olive oil. Add chicken & brown well, turning often to prevent sticking, for approximately 2 to 3 minutes.

Add marsala wine and chicken broth. Cover, reduce heat to low and simmer for 3 min (or until chicken is cooked through). Sprinkle w/cheese and cover until melted.

Remove chicken. Pour lemon juice into pan and whisk pan juices and browned bits together. Pour sauce over chicken. Serve immediately

I served this with wild rice but pasta would work as well. I also added mushrooms. Very easy recipe...not low in fat though, less butter could be added and it would still be great!