- 1/2 lemon
- 1/2 pound mushrooms, sliced
- 1/4 cup dry marsala wine
- 6 tablespoons olive oil
- 1/4 cup onion, chopped
- 3 skinless, boneless chicken breasts
- Salt and pepper
- 1/4 cup flour
Squeeze the lemon over the chicken and sprinkle with salt and pepper. Coat with flour. In a large skillet, heat l tablespoons of oil and sauté mushrooms and onion. Cook until tender. Remove from the skillet. Add remaining oil to the skillet and cook the chicken over moderate heat, browning lightly, about 10 - 15 minutes. Return mushrooms and onion to the skillet. Cover and simmer until chicken is tender. Add the marsala wine and heat for 8 - 10 minutes.