Source: dLife

A classic preparation of chicken with a thick mushroom and wine sauce.

Servings

2 tsp olive oil
16 oz boneless skinless chicken breasts , thin-sliced
0.5 tsp salt
0.5 tsp black pepper
2 cup fresh mushroom slices
2 tsp white all purpose flour
0.25 cup Marsala wine
0.25 cup chicken broth, low sodium
1 tbsp chopped parsley

1 Pour oil in a frying pan and heat over high heat. Season chicken with salt and pepper, cook chicken 3 minutes per side or until fully cooked.
2 Move chicken to a platter in a warm place.
3 Saute mushrooms 3 minutes in frying pan, mix in flour, pour in wine and broth and let boil.
4 Cook, stirring often 3 minutes or until mixture is thick. Add in the parsley.
5 Spoon mushrooms sauce over chicken.

This also works great with veal. Try shiitake or Portobello mushrooms for more intense flavor.