Ingredients

• 1/2 cup shallots
• 2 cups fresh mushrooms
• 5 tablespoons fresh parsley
• 4 boneless, skinless, chicken breasts
• 1/2 cup all-purpose white flour
• 2 tablespoons olive oil
• 2 tablespoons butter-olive oil blend spread
• 1/3 cup dry Marsala wine
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 cups cooked white rice 

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.

Helpful hints

• Substitute 1/2 cup pasta with garlic and olive oil for rice if desired.
• If another wine is substituted, this dish becomes Chicken with Wine, as it will no longer have the distinct flavor provided by the Marsala wine.
• This recipe is suitable for those on a lower protein diet if the portion of chicken is decreased to match their meal plan.