Chicken Marsala

4 skinless, boneless chicken breast halves (1 1/4 lbs)

1/4 c. flour

1/4 tsp. salt

1/4 tsp. pepper

2 T. olive/veg. oil

2 cloves garlic, finely chopped

1 T. parsley flakes

1 c. sliced mushrooms (we leave these out)

1/2 c. chicken broth

*Flatten each chicken breast to 1/4-inch thickness by pounding between sheets of wax paper. Mix flour, salt, and pepper. Coat chicken with flour mixture; shake off excess.

*Heat oil in 10-inch skillet over med-high heat. Cook garlic and parsley in oil 5 min, stirring frequently.

*Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and broth. Cook 8-10 min, turning once, until chicken is no longer pink. *Serve with pasta--fetuccine looks the prettiest but the rosette pasta in the picture is Roger's favorite :)