Chicken with Mushroom Marsala Sauce

4 Servings

• 4 boneless skinless chicken breast cutlets
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup all-purpose flour
• 4 tablespoons olive oil, divided
• 1 pound fresh mushrooms, sliced
• ½ cup chopped onion
• 1 cup marsala 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.

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