4 Servings 20 min Cook
8 Breast, bone and skin removed Chicken Breast
1/2 Tsp Salt
1/2 Tsp, ground Pepper
2 Tsp Olive Oil
2 Cup sliced Mushrooms
2 Tsp Wheat Flour
2 Oz Cooking Wine
1/4 Cup Chicken Broth
Sprinkle chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken and cook through, about 6-10 minutes on each side.
Let cook until no linger pink and juices run clear.
Transfer chicken to a platter and keep warm.
Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes.
Sprinkle mushrooms with flour, stirring to blend.
Add the Marsala and broth; bring to a boil.
Let the mixture simmer until it is slightly thickened, about 5 minutes.
Serve hot with the chicken and enjoy!
