Categories: chicken, dinner

Ingredients

• 2 tablespoons all-purpose flour
• Coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
• 1 tablespoon olive oil
• 10 ounces cremini mushrooms, trimmed and thinly sliced
• 1 shallot, minced
• 1 tablespoon finely chopped fresh sage, plus more for garnish
• 1/2 cup sweet Marsala wine
• 1/4 cup heavy cream
• 1 tablespoon butter

Directions

1. Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
2. In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
3. Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
4. Top chicken with mushroom sauce, and garnish with sage.

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