1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
pinch red pepper flakes
1 - 2 tsp fresh lemon juice and zest (adjust to taste)
1/3 - 1/2 c Marsala wine.
1 clove garlic, crushed and chopped
2 tsp dried parsley
1 oz chopped mushrooms
In a dish combine: flour, salt, pepper, lemon zest,red pepper flakes, half of parsley . Mix with fork.
Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.
Dredge chicken lightly in flour mixture.
Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 4 - 6 min. Flip over and cook chicken on other side for 4 - 6 min or until done.
Remove chicken from skillet and place on serving plate to let rest.
While skillet is on medium heat, carefully add marsala wine, lemon juice, parsley mushrooms and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.
Spoon reduced sauce over chicken.