Chicken Marsala

This is deliciousooooooo..

4 [1/4 pound] thin-sliced chicken breast cutlets. {I use scallopinni}
1/2 tsp salt
1/2 tsp coarsely ground pepper
2 tsp olive oil
2 cusp sliced fresh mushrooms
2 tsp all-purpose flour
1/4 cup Marsala wine
1/4 cup reduced-sodium chicken broth.

sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushroom with flour, stirring to blend. Add the Marsala and broth, bring to a boil. Cook, stirring occasionally, until sauce thickens, about 3 minutes. Spoon sauce over chicken.

ENJOY.