Healthy Chicken Marsala

No butter makes this recipe a lot healthier for you than standard Marsala sauce - from foodfit.com

1.5tbl olive oil
4 boneless skinless chicken breasts, pounded thin
2/3c low sodium chicken broth
8oz mushrooms, sliced
1/3c Marsala wine
1/4c flour for dredging
2tbl chop parsley for garnish (optional)

Dredge chicken in flour, saute in olive oil over medium-high heat until golden brown about 2 minutes each side. Remove the chicken to a platter and keep warm.

Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.

Add the chicken broth , chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes.

Remove the chicken to a clean serving platter and keep warm. Simmer the broth mixture until it has reduced by half, about 5 minutes. Spoon the sauce over the chicken, sprinkle with parsely and serve.