Boneless skinless chicken breasts
TBLSP olive oil
ounces cremini mushrooms thinly sliced
TBLSP finely chopped fresh sage
cup sweet Marsala wine
cup heavy cream
Place flour in bowl, season with salt and pepper. Dredge chicken in flour. In large skillet heat oil over med heat and add chicken, cook 8-10 minutes per side. Transfer to plate cover with foil. Add musrooms, shallot and 1/4 cup water to skillet. Season with salt and pepper. Cook until mushrooms are tender (3-5 min). Add wine and cream simmer over medium heat (3-5 min.). Remove from heat and stir in butter. Top chicken with mushroom sauce and garnish with sage.