1. |
Sprinkle chicken with salt and pepper. |
2. |
Heat oil in a large non-stick skillet over medium-high heat. |
3. |
Add chicken and cook through, about 3 minutes on each side. |
4. |
Transfer chicken to a platter and keep warm. |
5. |
Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. |
6. |
Sprinkle mushrooms with flour, stirring to blend. Add the marsala and broth; bring to a boil. |
7. |
Cook, stirring occasionally, until sauce thickens, about 3 minutes. |
8. |
Spoon sauce over chicken. |