Chicken Marsala

Here's a simple version of Marsala chicken that guests are sure to enjoy. If you don't want to use wine, you can replace it with 1/2 cup of extra chicken stock.
Place the chicken between 2 sheets of thick plastic wrap; mash each piece to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle the chicken evenly on both sides with salt and pepper. Pour the flour into a shallow dish. Roll chicken in flour, turning to coat; shake off excess flour.Heat the olive oil in a large skillet over medium-high heat. Add the chicken; cook for 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add the mushrooms, wine, stock and juice to the pan; reduce the heat and simmer for 10 minutes or until the mixture is reduced to 2/3 cup. Return the chicken to the pan, turning it over so that it is well coated. Cover and cook for 5 minutes or until the chicken is tender. Sprinkle with parsley.