Season chicken with 1/4 teaspoon each salt and pepper; dredge in flour, shaking off excess. Heat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add 2 chicken breasts, and cook 2 to 3 minutes on each side or until golden. Transfer chicken to a platter, and loosely cover with aluminum foil. Add 1 tablespoon oil to pan; repeat with remaining 2 chicken breasts.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms and 1/4 teaspoon salt; sauté 5 minutes or until mushrooms begin to turn golden. Add garlic; sauté 1 minute. Add sun-dried tomatoes and Marsala; bring to a boil, reduce heat, and simmer 3 minutes or until slightly reduced. Stir in cream; simmer 2 more minutes. Return chicken to skillet, turning to coat with sauce; simmer until heated through.
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