Healthier Chicken Marsala

I made this for the Make It Healthier tag variation. It does have lower fat and cholesterol, but not lower sodium than the wonderful recipe of Cucina Casalingo's"Chicken Marsala,#270770". I hope you enjoy it:)

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1⁄4 cup flour
• 1⁄2 teaspoon salt, divided
• 1⁄2 teaspoon pepper, divided
• 1⁄2 teaspoon dried oregano (optional)
• 1  tablespoon olive oil
• 8  ounces fresh mushrooms, sliced
• 1  tablespoon unsalted butter
• 1⁄2 cup reduced-sodium chicken broth
• 1⁄2 cup marsala wine
• 1  teaspoon lemon juice

Directions

1. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.
2. Add chicken breasts to bag and shake to coat.
3. Spray a large nonstick skillet with cooking spray, cook chicken in oil over medium heat for 7 to 8 minutes on each side or until juices run clear.
4. Remove and keep warm.
5. In the same skillet, saute mushrooms in butter for 3 minutes or until tender.
6. Stir in broth and wine. Cook for 15 to 17 minutes over medium heat or until liquid is reduced by half. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
7. Pour over chicken breasts.