Melt oil/fat in a large skillet that has a lid. Cut chicken in half lengthwise to make it thinner and season with spices. Fry the chicken in the skillet for 2-3 minutes per side until starting to brown (may have to do a few at a time depending on the size of your skillet.
Remove chicken and add sliced mushrooms. Pour wine into skillet to de-glaze pan and stir with mushrooms for 1 minute to let alcohol cook off.
Return chicken to pan, cover with lid and reduce heat to a simmer. Continue cooking, covered, on low heat for 10-15 minutes until chicken is cooked.
Serve immediately and enjoy. I often serve with a summer salad or steamed broccoli.
Recipe by Wellness Mama® at https://wellnessmama.com/5750/chicken-marsala/