1 pound boneless chicken breasts thinly sliced (can also use chicken tenders)
1/4 cup butter
Freshly ground black pepper
1 cup sliced mushrooms
1/2 cup dry Marsala
1/2 cup chicken broth
Use meat mallet to pound chicken slices (or tenders) until thin.
Dredge chicken in flour.
Melt butter in skillet over medium heat.
Add chicken to skillet and brown on both sides (about 4 minutes total).
Season chicken with salt and pepper, remove from pan and place on serving platter.
Add mushrooms to skillet and saute for 2 minutes.
Add Marsala and chicken broth to skillet and bring to boil for 2 minutes.
Pour sauce and mushrooms over chicken.
Pairs Well With
This is an easy meal to put together after a busy day at work. Preparation and cleanup are minimal. I generally serve it over rice with some veggies on the side and call it a day!