Skillet Chicken with Mushroom-Marsala Sauce

Good Housekeeping Recipe

4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
Salt and pepper
1 tablespoon(s) olive oil
1 package(s) (10-ounce) sliced cremini mushrooms
1 large shallot, finely chopped
1/2 cup(s) reduced-sodium chicken broth
1/2 cup(s) Marsala wine
2 tablespoon(s) chopped fresh parsley
DIRECTIONSPlace chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
To skillet, add mushrooms, shallot, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add chicken broth, Marsala wine, and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in parsley.