Chicken Marsala

Instructions

1. In 2-quart saucepan, cook wine and shallots over high heat 9-10 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In pie plate or wide, shallow bowl, combine remaining flour, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip chicken in flour mixture to coat both sides, shaking off excess.
2. In nonstick 12" skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 4 minutes or until bottom is golden brown; turn chicken, then cook 2 minutes longer or until chicken almost loses its pink color throughout. Transfer chicken to plate.
3. In same skillet, cook mushrooms, 1/4 teaspoon salt and remaining 3 tablespoons butter over medium heat 5-6 minutes or until mushrooms are tender, stirring occasionally. Add reserved 2 tablespoons flour and cook 1 minute, stirring occasionally. Add cream, broth, wine mixture and remaining 1/4 teaspoon each salt and pepper and heat to boiling; boil 4 minutes. Return chicken to skillet and cook 1 to 2 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165°F. Sprinkle parsley over chicken to serve.