Chicken with Mushroom Marsala Sauce

INGREDIENTS

• 4 boneless, skinless chicken breast halves (about 6 ounces each)
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 1/4 cup flour
  
• 4 tablespoons olive oil, divided
  
• 1 pound mixed Modern fresh white and crimini mushrooms, cleaned, trimmed and sliced (about 5 cups)
  
• 1/2 cup chopped onion
  
• 1 cup Marsala or other red wine
  
• 1 cup chicken broth

INSTRUCTIONS

This is an excellent dish for a company dinner. To make the presentation even more elegant, substitute whole button mushrooms for the sliced ones.

Season chicken breasts with salt and pepper; lightly coat both sides with flour. In large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add chicken; cook until golden, about 2 minutes on each side. Transfer to plate. Reduce heat to medium. Add remaining 2 tablespoon oil to skillet. Add mushrooms and onion; cook and stir until tender, about 5 minutes. Stir in Marsala and chicken broth. Return chicken breasts to pan; simmer, covered, until no pink remains in center, 10 to 12 minutes. Serve with cooked pasta, if desired.

Yield: 4 servings