Pollo al Marsala

Ingredients

• Butter - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Chicken broth - 1/2 cup
• Marsala wine - 1 cup
• Garlic - 2 cloves, minced
• Mushrooms - 8 ounces, sliced
• Olive oil - 2 tablespoons
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• All - purpose flour - 1/4 cup
• Chicken breasts - 4 boneless, skinless

Instructions

1. In a shallow dish, combine the flour, salt, and black pepper.
2. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the mushrooms and garlic. Cook until the mushrooms are tender, about 5 minutes.
7. Add the Marsala wine and chicken broth to the skillet. Bring to a simmer.
8. Return the chicken breasts to the skillet and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Stir in the chopped parsley and butter until the butter has melted.
10. Serve the Pollo al Marsala with the sauce spooned over the chicken.
11. Garnish with additional parsley, if desired.