Peppered Chicken in Marsala Sauce

Ingredients

• 6  chicken breast halves (about 3 1/2 pounds total)
• 2  teaspoons olive oil or cooking oil
• 1  teaspoon coarsely ground black pepper
• 1/4  teaspoon salt
• 2  cups sliced fresh mushrooms
• 2  tablespoons butter
• 3  tablespoons all-purpose flour
• 1/4  teaspoon salt
• 1 1/4  cups reduced-sodium chicken broth
• 1/4  cup dry Marsala
•   Coarsely ground black pepper (optional)

Directions

Preheat oven to 425°F. Skin chicken. Brush chicken with oil; sprinkle the 1 teaspoon pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15101-inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170°F).

Meanwhile, for sauce, in a medium saucepan, cook mushrooms in hot butter until tender. Stir in flour and 1/4 teaspoon salt. Add broth and Marsala. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Pass sauce with chicken. If desired, sprinkle with additional pepper.