Ingredients:

4 (6-ounce) skinless, boneless chicken breast

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

1 tablespoon olive oil

1 cup sliced mushrooms

1/2 cup Marsala wine

1/2 cup chicken broth

2 tablespoons fresh-squeezed lemon juice

1 tablespoon chopped fresh parsley

1 teaspoon cornstarch

Directions:

1. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dip the chicken in the flour, then shake off excess flour.

2. In a large skillet over medium-high heat, heat the olive oil, then add the chicken and cook it until browned. Set the chicken aside.

3. Add mushrooms, wine, broth, and juice to pan; turn the heat to low and simmer until the sauce is reduced to about 3/4 cup.

4. Whisk 1 teaspoon of cornstarch into the sauce to thicken it. You can add additional cornstarch in 1/2 teaspoon increments to the sauce to obtain desired thickness.

5. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.

Bon Appetit!