Chicken and Mushroom Marsala

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

1. 1

   Heat the olive oil in a large, non-stick skillet.

2. 2

   While the oil is heating, season the chicken with salt and pepper and dredge it in flour.

3. 3

   Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side.

4. 4

   Remove the chicken to a platter and keep warm.

5. 5

   Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender.

6. 6

   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.

7. 7

   Add the chicken broth , chicken and any juices that have accumulated on the platter.

8. 8

   Simmer until the chicken is cooked through, about 10 minutes.

9. 9

   Remove the chicken to a clean serving platter and keep warm.

10. 10

    Simmer the broth mixture until it has reduced by half, about 5 minutes.

11. 11

    Spoon the sauce over the chicken, sprinkle with parsley and serve.