CHICKEN WITH SHITAKES AND MARSALA

4 (1/4-pound) chicken breast cutlets

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons olive oil

1/2 pound shitake mushrooms, stemmed, caps sliced

2 teaspoons all-purpose flour

1/4 cup dry Marsala wine

1/4 cup reduced-sodium chicken broth

Sprinkle the chicken with the salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until cooked through, about 3 minutes on each side. Transfer to a platter and keep warm.

Add the mushrooms to the skillet and cook, stirring, until lightly browned, about 3 minutes. Sprinkle the flour over the mushrooms and stir to coat evenly. Add the wine and broth; bring to a simmer, stirring constantly. Cook, stirring occasionally, until the sauce thickens and bubbles, about 2 minutes. Spoon over the chicken.

Serves 4.