Chicken Marsala

Ingredients

• 4 boneless, skinless chicken breast halves, pounded thin (about 1-1/4 lbs.)
• 1/2 cup all-purpose flour
• 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 1 small shallot, finely chopped or 1/4 cup chopped onion
• 2 cups sliced mushrooms
• 1 cup dry Marsala wine
• 1 cup chicken broth
• 1/2 tsp. salt
• 1 Tbsp. chopped fresh parsley (optional)

Directions

1. Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well. Heat 3 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
2. Melt remaining 1 tablespoon Spread in same skillet and cook shallot 1 minute. Add mushrooms and cook, stirring occasionally, 3 minutes or until golden. Stir in wine and broth, scraping browned bits from bottom of pan. Bring to a boil over high heat and cook, stirring occasionally, until sauce begins to thicken, about 7 minutes. Return chicken to skillet; heat through. Serve, if desired, over hot cooked pasta or rice and sprinkle with parsley.