Chicken Marsala

2 t. olive oil
4 (4 oz) thin sliced skinless boneless chicken breasts
1/2 t. salt
1/2 t. coarsely ground black pepper
2 c. sliced mushrooms
2 t. all purpose flour
1/4 dry Marsala wine (by the real stuff not cooking)
1/4 c. reduce sodium chicken broth
1 T. chopped fresh parsley

1. Heat the oil in a large nonstick skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and saute until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and cover to keep warm.

2. Add the mushrooms to the skillet; saute until brown, about 3 minutes. Sprinkle the mushroom with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer. Stir in the parsley. Spoon the mushroom mixture over the chicken.

Yield: 4 servings

Side recommendations: wilted swiss chard or kale and roasted potatoes.

from Make It in Minutes