Ingredients
4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons all-purpose flour2 tablespoons olive oil2 cups sliced fresh mushrooms2 tablespoons butter3/4 cup marsala wine or chicken broth2 tablespoons minced fresh parsley1/4 teaspoon dried rosemary, crushed2 tablespoons grated Parmesan cheese, optional
Preparation
Flatten chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag. Add chicken, two pieces at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in oil for 3-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
In the same skillet, saute mushrooms in butter until tender. Add the wine, parsley and rosemary. Bring to a boil; cook until liquid is reduced by half. Serve with chicken; sprinkle with cheese if desired.
