Chicken Marsala

• 4 chicken breasts (pounded to 1/4" thickness)
• 12 oz cremini mushrooms (sliced)
• ½ cup all-purpose flour
• ¾ cup dry Marsala wine
• ½ cup chicken broth
• 4 tbsp butter
• 2 tbsp olive oil
• 2 shallots (minced)
• 2 clove garlic (minced)
• 1 tsp fresh thyme
• 2 tbsp fresh parsley (chopped)

How to Make It

1. 1

   Dredge chicken in seasoned flour. Cook in oil and 2 tbsp butter over medium-high heat 3 minutes per side until golden. Remove.

2. 2

   Sauté mushrooms until golden, 5 minutes. Add shallots and garlic, cook 1 minute.

3. 3

   Add Marsala and let it bubble 2 minutes. Add broth and thyme. Simmer 5 minutes.

4. 4

   Swirl in remaining butter until sauce is glossy.

5. 5

   Return chicken and warm through, spooning sauce over it.

6. 6

   Garnish with parsley and serve over pasta or mashed potatoes.