Chicken with Mushroom Marsala Sauce
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
4 Tablespoons olive oil, divided
1 pound small fresh white and/or crimini mushrooms, sliced (about 6 cups)
½ cup chopped onion
1 cup Marsala or other red wine
1 cup chicken broth
Season chicken breasts with salt and pepper. Lightly coat both sides of chicken with flour.
In a large skillet, heat 2 Tablespoons of the olive oil over medium-high heat. Add chicken; cook until golden, about 2 minutes each side. Transfer to a plate.
Reduce heat to medium. Add remaining 2 Tablespoons oil to the skillet; add mushrooms and onion; cook and stir until tender; about 7 minutes. Return chicken breasts to the pan; add the wine and chicken broth; simmer, until no pink remains in the center, 10 to 12 minutes.
Makes 4 servings.