Ingredients:

• 4 skinless, boneless chicken breasts
• 1½ cups sliced mushrooms
• ½ cup chicken broth
• ½ cup Marsala wine
• 2 tsp. Butter
• 2 tsp. Olive oil
• 1 tsp. Cornstarch
• 1 Tbsp. chopped parsley
• salt and pepper to taste

Directions:

• While heating olive oil in a large pan over medium-high heat, season the chicken on both sides with salt and pepper.
• Cook chicken 4-5 minutes on each side, until golden brown and cooked through. Remove chicken from the pan; place on a plate (cover with foil to keep warm).
• Add mushrooms to the pan and cook 3-4 minutes until softened. Season mushrooms with salt and pepper.
• Add chicken broth and wine to pan; bring to a simmer and allow to simmer for 3-4 minutes.
• Whisk together cornstarch with 2 teaspoons water in a small bowl. Add cornstarch to the pan and stir until sauce thickens.
• Place chicken back in the pan and coat with the mushroom sauce.
• Top with parsley and serve.