Chicken Marsala

Preparation

1. Slice shallots and mushrooms; chop parsley.
2. Coat chicken with flour. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes, turning chicken over once. Remove chicken from skillet, cover, and keep warm.
3. Sauté shallots, mushrooms and 4 tablespoons parsley in butter-olive oil blend over medium heat for about 3 minutes.
4. Add Marsala wine, garlic powder and black pepper. Cook while stirring for 1 to 2 minutes.
5. Pour sauce and vegetables over chicken.
6. Sprinkle with remaining parsley. 
7. Serve with 1/2 cup of cooked white rice.