4 skinless boneless chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups thinly sliced mushrooms
3/4 cup chicken broth
2 tablespoons chopped parsley, divided
1/4 crushed red pepper flakes
Season chicken with salt and black pepper. In a large skillet over medium heat, combine chicken, mushrooms, broth, 1 tablespoon of parsley, and red pepper flakes. Bring to a boil; reduce heat to low. Cover, and simmer until chicken is cooked through and no longer pink, about 15 minutes.
Spoon chicken mixture on serving plates. Sprinkle with remaining parsley. Serve immediately.