4 boneless skinless chicken breast halves
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. sage
1 tsp. vegetable oil
1/2 c. finely chopped onions
8 oz. mushrooms, sliced
1/4 c. Marsala wine
1/2 c. chicken broth, fat skimmed
1 tbsp. minced parsley

Sprinkle both sides of chicken with salt, pepper, and sage. Heat oil in large non-stick skillet over medium high heat. Add chicken and cook until golden, 4 minutes per side. Transfer to serving plate and keep warm.

Add onion to skillet and cook, stirring until tender, 3-5 minutes. Add mushrooms and cook, stirring 5 minutes more. Stir in wine and broth. Bring to boil and cook until reduced by half, about 5 minutes. Pour over chicken and sprinkle with parsley. Makes 4 servings.