Easy Chicken Marsala w/ Sage and Cremini Mushrooms

There are few things more exciting than finding a recipe online that sounds delicious and then having every single ingredient available in your house without having to make an extra trip to the grocery store. This was my luck at 4:45pm yesterday.

The coolest part? ....I even had fresh sage growing in my mini herb garden on my patio!!! I mean seriously? I felt like such a diva.

You have to try this this simple recipe that I found on http://dinnertonight.marthastewart.com/
All of their recipes are easy and fast....so if chicken marsala isn't your thing - they have plenty of other ideas for your dinner too!

Ingredients
Serves 4
2 tablespoons all-purpose flour
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 tablespoon olive oil
10 ounces cremini mushrooms, trimmed and thinly sliced
1 shallot, minced
1 tablespoon finely chopped fresh sage, plus more for garnish
1/2 cup sweet Marsala wine
1/4 cup heavy cream
1 tablespoon butter

Directions
Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
Top chicken with mushroom sauce, and garnish with sage.