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jomi.brown
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Cut the chicken breasts in half lengthways to make them thinner and flatter.
Season the chicken with salt and pepper on both sides.
Heat the olive oil in a non stick or cast iron skillet on a medium high heat.
Cook chicken pieces in the skillet for about 4-5 mins each side, you may have to cook the chicken in batches. It does not need to be fully cooked, it will finish cooking in the sauce.
While the chicken is cooking cut the mushrooms in half.
Add about two tablespoons of arrowroot to the cold chicken broth and mix well to combine.
Add the chicken broth mixed with arrowroot, marsala wine or sherry, and mushrooms into the pan along with the chicken pieces. DO NOT use cooking wine or sherry, it's heavily salted, has added preservatives, and is not suitable for this recipe.
Add the lid to the pan and simmer gently for 15 minutes. If the sauce isn't thickened the way you like it you can add some more arrowroot (about 1 tbsp to a 1 tbsp cold water) and thicken the sauce, you probably won't need to use a whole ¼ cup.
Garnish with parsley and serve over mashed potatoes or zoodles.