Ingredients:
4 boneless, skinless chicken breasts
1/2 cup flour (for dredging)
Salt and pepper to taste
2 tbsp olive oil
1/2 cup Marsala wine
1/2 cup chicken broth
1 cup sliced mushrooms
2 tbsp butter
1 tbsp fresh parsley (for garnish)
Directions:
Season chicken breasts with salt and pepper, then lightly dredge in flour.
Heat olive oil in a skillet over medium heat. Add chicken breasts and cook for 4-5 minutes per side until golden brown. Remove and set aside.
In the same pan, add mushrooms and cook until softened, about 3 minutes.
Pour in Marsala wine and chicken broth, scraping up any browned bits from the pan.
Return chicken to the pan and simmer for 10-12 minutes, allowing the sauce to reduce.
Stir in butter and let it melt to thicken the sauce.
Garnish with fresh parsley and serve over mashed potatoes or pasta.
