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
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.
Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
Add chicken to skillet. Cook, turning once, until brown.
Add mushrooms and wine.
Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center.
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