Chicken Marsala

1. In. A large skillet, heat 2 tbs olive oil over med- heat. 2. In shallow dish, whisk together flour, salt and pepper. Dredge chicken in flour mixture, shaking off excess. Cook half of cutlets for 3 to 4 min. Per side or til golden brown. Remove from skillet, and repeat procedure with remaining 2 tbs oil and chicken. 3. Add mushroom to skillet, and cook over med heat stirring occasionally for 3 to 4 min. or til just tender. Stir in Marsala scraping. Browned bits from bottom of skillet with wooden spoon and cook for 2 min. Stir in broth and cook for 4 min or until slightly thickened. Whisk in butter, one tablespoon at a time, until melted. Return chicken to skillet and cook until heated through. Garnish with parsley.