1/4 cup rice flour
6 thin cut boneless, skinless chicken breasts
3 tbsp. olive oil
1 (8 oz pkg) sliced brown mushrooms
1/2 cup Marsala wine (or chicken broth)
1/2 cup low-sodium beef broth
1/4 tsp. each salt and black pepper
1 (10 oz pkg) brown rice couscous
1 tbsp. unsalted butter
1 tbsp. fresh chopped parsley

Place the flour on a large plate. Coat the chicken in flour.

Spray a large skillet with ccoking spray on medium-high heat. Add 1 tbsp. oil, sauté 1/2 the chicken for 2 minutes per side. Remove to plate and keep warm.

Repeat with remaining chicken, with 1 tbsp oil. After removing all chicken to plate, add 1 tbsp. oil to pan, stir in mushrooms. Cook until tender, 2-3 minutes. Remove pan from heat, add Marsala or broth, cook 1 minute, scraping up browned bits from bottom of pan.

Add the broth, salt and pepper. Bring to simmer and add chicken. gently simmer for 15 minutes. Prepare couscous as directed on package.

Stir butter and parsley into sauce with chicken. Serve chicken over couscous.

Submitted by: Sherry Monfils