Chicken Marsala III

Pat the chicken breast cutlets dry with paper towels, then season both sides evenly with salt and coarsely ground black pepper.

Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.

Add the seasoned chicken cutlets to the hot skillet and cook for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.

In the same skillet, add the sliced fresh mushrooms and sauté for 4-5 minutes over medium-high heat, stirring occasionally, until they release their moisture and begin to brown.

Sprinkle the all purpose flour over the mushrooms and stir constantly for 1 minute to coat and lightly toast the flour.

Pour in the marsala wine and reduced sodium chicken broth, stirring constantly to combine and scrape up any browned bits from the bottom of the skillet.

Return the cooked chicken cutlets to the skillet and simmer for 2-3 minutes until the sauce thickens slightly and coats the chicken.

Transfer the chicken to serving plates and spoon the mushroom-marsala sauce over each cutlet, then serve immediately.