Peppered Chicken in Marsala Sauce

Marsala sauce boasts simple ingredients--butter, meat juices left after browning, and Marsala wine (produced in Sicily). Marsala has a rich, smoky flavor that develops as the wine ages and is a wonderful complement to white meat.

Makes: 6 servings
Prep: 20 minutes
Bake: 35 minutes

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.