Chicken Marsala

Instructions

1. Pound chicken breasts to 1/2 inch thick, season with salt and pepper, and dredge in flour.
2. Fry in olive oil over medium-high heat about 5 minutes until golden; remove and set aside.
3. In the same pan, cook shallots 2-3 minutes, add mushrooms and saute 5 minutes, then stir in 1 tbsp flour and cook 1 minute.
4. Add Marsala wine and turn heat to medium, add chicken stock, bring to a boil then reduce to a simmer. Return chicken to pan and simmer until sauce thickens. Serve sprinkled with parsley.