Chicken Marsala

4     5oz boneless, skinless chicken breasts
1/8 tsp black pepper
1/4 tsp salt
1/2 C. flour
1 T. olive oil
1/2 C. Marsala wine
1/2 C. chicken stock, fat skimmed from top
1/2 lemon, juice only
1/2 C. mushrooms, sliced
1 T. parsley

1. Mix together pepper, salt & flour.  Coat chicken with the mixture.
2. Heat oil in skillet.  Place chicken in skillet & brown both sides.  Remove & set aside.
    **If serving over rice, start that now**
3. In skillet, add wine & stir until heated.  Add lemon juice, stock & mushrooms. Stir, reduce heat and cook for 10 minutes until sauce is partially reduced.
4. Return chicken to skillet.  Spoon sauce over chicken.
5. Cover and cook 5-10 minutes or until chicken is done.
    ** If serving over pasta, start that now**
6. Place chicken over pasta or rice. Serve sauce over chicken. Garnish with chopped parsley.
  
Makes 4 servings.