Ingredients
2tbspall purpose flour
coarse salt and ground pepper
4chicken breast halves,boneless skinless
1tbspolive oil
10ozcremini mushrooms
1shallot
1tbspfresh sage,finely chopped
½cupsweet marsala wine
¼cupheavy cream
1tbspbutter
Preparation
Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess. In a large skillet, heat oil over medium.
Add chicken, and cook for 8 to 10 minutes per side, until golden on the outside and opaque throughout. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
Add mushrooms, shallot, sage, and ¼ cup water to skillet; season with salt and pepper. Cook for 3 to 5 minutes, tossing frequently, until mushrooms are tender.
Add wine and cream; simmer over medium-high for 3 to 5 minutes, until slightly thickened. Remove from heat, and stir in butter; season with salt and pepper.
Top chicken with mushroom sauce, and garnish with sage.
