Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts pounded to 1/4-inch thickness
- Salt to taste
- Freshly ground black pepper to taste
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 8 ounces sliced mushrooms button or cremini
- 1 shallot minced
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 1/2 cup heavy cream
- 1 1/2 teaspoons chopped fresh thyme
- Fresh parsley chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes per side until golden and cooked to an internal temperature of 165°F. Remove the chicken and set aside.
- In the same skillet, melt the remaining butter. Add the mushrooms and cook for 3-4 minutes until they begin to brown. Stir in the shallots and garlic, cooking for another 1-2 minutes.
- Pour in the chicken broth, Marsala wine, and heavy cream. Add the fresh thyme along with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook until the sauce is reduced by about half (10-15 minutes).
- Return the chicken to the skillet and simmer for an additional 2-3 minutes until heated through. Garnish with chopped parsley.