Chicken Marsala with Mushrooms

DIRECTIONS:

1. Heat olive oil in large saute pan over medium-high heat.
2. When the oil is hot, coat both sides of the chicken breasts in flour, shake off excess flour and place carefully in the saute pan.
3. Saute chicken, turning once, until lightly browned on both sides, taking care to not let it burn.
4. Transfer the chicken to a plate and reserver.
5. Drain all but a little bit of the oil and add the mushrooms.
6. Saute the mushrooms until they begin to release their juices (they look as if they are just begining to wilt).
7. Add the Marsala wine, using a wooden spoon, scrape loose all of the brown residue on the bottom and sides of the pan.
8. Add the butter, the chicken broth, salt and pepper (to taste).
9. Cook until the liquid is reduced by half, approximately 5 minutes.
10. Place the chicken breasts back in the pan and cook until heated through.
11. Transfer the chicken breasts to warm serving plates, pour the sauce in the pan over the chicken and serve with your choice of noodles.
12. Garnish with the chopped chives.

Enjoy!