Preparation

1. Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat. Dredge two chicken breast halves in flour. Add to skillet and brown well on both sides. Remove, season with salt and pepper, and keep warm. Add 1 Tbsp. of the oil to skillet. Repeat with remaining two chicken breast halves. Add remaining 1 Tbsp. of the oil to skillet and lower heat to medium. Add shallots and cook until soft, 2 min. Raise heat to medium-high, add mushrooms and cook for 2 min. more. Remove and keep warm.

2. Add the Marsala wine to skillet. Bring to a boil and reduce by one half. Add chicken broth. Bring to a boil; season with salt and pepper and return chicken to skillet. Cover, lower heat and simmer for 20 min. Remove chicken to a serving platter. Return mushrooms to skillet and heat in sauce for 5 min. Spoon mushrooms and sauce over chicken. Sprinkle with parsley and serve immediately.