Ingredients:
1 1/2 tablespoons olive oil
4 (4 -6 ounce) boneless skinless chicken breasts
salt
fresh ground black pepper
flour ( for dredging)
8 ounces mushrooms, sliced
1/3 cup marsala wine
2/3 cup low sodium chicken broth
2 tablespoons chopped parsley
Directions:
Heat the olive oil in a large, non-stick skillet.
While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
Saute the chicken over medium-high heat until golden brown, about 2 minutes on each side.
Remove the chicken to a platter and keep warm.
Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender.
Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
Add the chicken broth , chicken and any juices that have accumulated on the platter.
Simmer until the chicken is cooked through, about 10 minutes.
Remove the chicken to a clean serving platter and keep warm.
Simmer the broth mixture until it has reduced by half, about 5 minutes.
Spoon the sauce over the chicken, sprinkle with parsley and serve.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.