ingredients
1 1/2 tablespoons olive oil (extra virgin olive oil works well)
4 boneless, skinless chicken breasts, 4 to 6 oz. each (i used 2 and the recipe still worked just fine)
salt to taste
freshly 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. 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 1-2 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.

(original recipe from foodfit.com.)

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