Source: dLife

A stove top chicken dish with a mushroom wine sauce.

Servings

4 boneless skinless chicken breasts
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp ground sage
1 tsp vegetable oil
0.5 cup fresh chopped onion
8 oz fresh mushroom slices
0.25 cup Marsala wine
0.5 cup chicken broth
1 tbsp chopped parsley

1 With the salt, pepper, and sage, sprinkle both sides of the chicken.
2 In a large nonstick skillet, heat the oil over medium heat. Cook the chicken 4 minutes per side, until golden and cooked through.
3 Place the chicken on a serving plate and keep warm.
4 Add the onion to the skillet, cook and stir until tender (3 to 5 minutes).
5 Add the mushrooms, cooking and stirring, 5 minutes more.
6 Add the wine and broth. Bring to a boil and cook until its reduced by half (about 5 minutes).
7 Pour the sauce over the chicken and sprinkle with parsley.

I prefer to use the dry Marsala wine, however the sweet works just as well. I also use the fat free chicken broth.