Skillet Chicken Marsala

• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1/4 cup chopped fresh parsley
• 1 cup fresh sliced mushrooms
• 1/2 cup dry marsala wine or 1/2 cup chicken broth

1. Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
3. Add chicken to skillet. Cook, turning once, until brown.
4. Add mushrooms and wine.
5. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.

chicken breast halves, flour, salt, pepper, olive oil, garlic, parsley, mushrooms, marsala wine

Taken from www.food.com/recipe/skillet-chicken-marsala-296692 (may not work)