|1 1/2 tbsp||Olive oil|
|4||Boneless, skinless chicken breasts, 4-6 oz. each|
|Salt to taste|
|Freshly ground pepper|
|Flour for dredging|
|8 oz.||Mushrooms, sliced|
|1/3 cup||Marsala wine|
|2/3 cup||Low-sodium chicken broth|
|2 tbsp||Chopped parsley|
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 min. on each side.
Remove the chicken to a platter and keep warm.
Add the mushrooms, season with salt and pepper and cook, stirring occaionally, until tender.
Add the wine, stir with a wooden spoon to release any carmelized bits that may be stuck to the pan and cook until 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 min.
Remove the chicken to a clean serving platter and keep warm.
Simmer the broth mixture until it has reduced by half, about 5 min.
Spoon the sauce over the chicken, sprinkle with parsley and serve.