Yield: 4 servings
For Marsala sauce:
3 tablespoons olive oil
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 tablespoon chopped garlic
8 ounces sliced mushrooms
1/4 cup all-purpose flour
1/2 cup dry Marsala
1 1/2 cups beef stock
2/3 cup tomato sauce
1 tablespoon tomato paste
Ground black pepper
4 boneless, skinless chicken breast halves
Freshly ground black pepper
2 eggs, beaten
2 to 3 cups Italian-seasoned dry bread crumbs
3 to 4 tablespoons olive oil, divided
To prepare sauce: Heat oil in a large, heavy sauté pan over medium-high heat. Add onion, green pepper, garlic and mushrooms. Sauté until mushrooms are tender, about 5 minutes. Sprinkle in flour; cook 1 minute. Pour in Marsala, scraping the bottom of the pan with a wooden spoon to release the browned bits. Stir in stock, tomato sauce and tomato paste. Cook until slightly thickened. Add salt and pepper to taste; set aside and keep warm.
To prepare chicken: Rinse chicken and pat dry; place one breast half between sheets of plastic wrap and pound chicken to a uniform 1/2-inch thickness. Repeat with remaining chicken pieces. Salt and pepper chicken to taste; dip in beaten egg, then lightly coat both sides with bread crumbs.
In a large skillet, heat 1 1/2 tablespoons oil over medium heat. Slowly add chicken in a single layer; cook until golden brown, about 5 minutes. Turn and cook second side until golden, adding oil and cooking in batches as needed.
To serve, place chicken on serving plate. Spoon hot sauce over chicken.
Per serving: 652 calories; 29.5g fat (41 percent calories from fat); 4.5g saturated fat; 168mg cholesterol; 37.5g protein; 54g carbohydrate; 9g sugar; 4g fiber; 1,961mg sodium; 174mg calcium; 862mg potassium.