Chicken and Mushroom Marsala

This recipe serves:  1 2 4 6 8

1 teaspoon olive oil
1 boneless, skinless chicken breasts, 4 to 6 oz. each
salt to taste
freshly ground black pepper
1 tablespoon flour for dredging
2 ounces mushrooms, sliced
2 tablespoons Marsala wine
2 1/2 tablespoons low-sodium chicken broth
2 teaspoons chopped parsley
1. 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.

2. Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side. Remove the chicken to a platter and keep warm.

3. 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.

4. Add the chicken broth , chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes.

5. 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.

Serving Size: 1 chicken breast

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