Save the stems from fresh parsley and mushrooms to use for making broth. Place cleaned stems in a plastic bag and freeze. Add frozen stems to the simmering stock to give it an enhanced, savory flavor.
4 skinless, boneless chicken breasts
1/2 cup plus
2 Tbsp all-purpose flour
3 Tbsp vegetable oil, divided
2 cup sliced, mushrooms
1/2 cup chopped green onions
1/2 cup wine or chicken broth
1 cup chicken broth
2 Tbsp lemon juice
2 Tbsp chopped fresh parsley
Place chicken between two sheets of waxed paper; pound to a 1/4-inch thickness. Place 1/2 cup flour in a shallow dish; coat chicken with flour.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat; add chicken. Cook for about 5 minutes per side or until cooked through. Place chicken on a platter; cover to keep warm.
Add remaining oil to skillet. Add mushrooms and green onions; sauté until tender, about 5 minutes. Whisk in remaining flour. Add Marsala, broth and lemon juice.
Bring sauce to a boil; reduce heat to low. Cook, stirring continually, until thickened. Return chicken to skillet; cook until heated through. Sprinkle with parsley before serving.
Use an egg slicer to quickly and easily slice fresh mushrooms. This handy utensil can save precious time in kitchen preparation.