This is a simple, comforting dish that comes together quickly. I like to serve it with buttered pasta, mashed cauliflower or roasted potatoes.
-4 chicken breasts
-salt and pepper
-1 Tbsp olive oil
-1 Tbsp butter
-1 onion, sliced thin
-16 oz mushrooms, sliced
-2 Tbsp flour
-1/2 cup Marsala
-1 cup chicken broth
-1 tsp thyme leaves
-1/4 c heavy cream
-(optional) chopped fresh parsley for garnish
One at a time, place chicken breasts in a ziploc bag and pound them with the back of a frying pan until they are thinned out a little. Pat chicken dry and season with salt and pepper. Heat oil and butter in a large skillet, over medium heat. Add chicken and cook 4 minutes per side, until it is well browned. Transfer chicken to a baking dish and bake at 350 for 15-20 minutes, until cooked through.
While chicken cooks, return the skillet to the heat and add the onion and mushrooms. Cook until the mushrooms are no longer raw, about 5-10 minutes. Sprinkle in the 2 Tbsp flour, cook, stirring constantly, for 2 minutes. Add the Marsala and cook, stirring, until Marsala is almost evaporated. Add broth the broth and thyme. Cook, at a simmer, stirring intermittently, until the sauce has thickened and reduced, about 15 minutes. Remove from heat, stir in the cream, taste and adjust salt and pepper if needed. Serve the chicken with the sauce and mushrooms spooned over top, and garnished with fresh parsley (if desired).
