The following recipe is one that we've enjoyed for more than twenty years. I'm almost certain it came from one of Marcella Hazan's earlier cookbooks. Classic Italian Cooking, I think. It's quite tasty and quick to prepare. And, the chicken is not too caloric. It's the pasta that it needs to be served with that isn't exactly figure friendly and what caused us to "fall off the wagon".
Just throw caution to the wind and prepare:
Chicken in Marsala
3 Tbsp olive oil
1 pound boneless chicken breasts
3/4 cup flour
1/2 tsp salt
freshly ground pepper to taste
1/2 cup dry Marsala
3 Tbsp butter
1. In a heavy skillet, heat the oil over medium-high heat.
2. Salt and pepper the chicken on both sides and dredge in the flour. Shake off the excess. When the oil is quite hot, slip the chicken into the pan carefully, reduce the heat slightly and brown on both sides. This will take about 3 to 4 minutes per side. Transfer to a warm platter and cover.
3. Drain off most of the fat. Turn the heat to high and add the Marsala. Boil briskly for about a minute, stirring to deglaze the pan. Reduce the heat and add the butter, stirring until the sauce starts to thicken. Return the chicken to the pan, turning to coat. Serve immediately or turn the heat very low to hold for no more than a few minutes. Serve with pasta, roasted potatoes or rice.