Chicken Marsala

Ingredients

1 cup dry marsala wine

1 cup unsalted chicken broth

2 chicken breasts - pounded to 1/4 inch thickness

Salt and pepper

1/3 cup flour

2 Tablespoons olive oil

2 Tablespoons unsalted butter

8 ounce baby bella or cremini mushrooms

1 small shallot, minced

1 Tablespoon minced garlic

1/2 tsp dried thyme or 1 tsp fresh thyme

1/2 tsp dried oregano or 1 tsp fresh oregano

2-3  Tablespoons heavy cream

1 Tablespoon minced fresh parsley

Instructions

In a small saucepan, combine marsala wine and chicken broth.  Bring to boil and then reduce heat to a simmer. Gently boil until the mixture is reduced to one cup.

Season each side of the chicken (pounded to 1/4 inch) with salt and pepper. Dredge in flour.

Melt one Tablespoon butter and one Tablespoon olive oil in skillet over medium-high heat. Add chicken pieces and sear until nicely browned and cooked through - about 10 minutes.

Transfer chicken to a plate. Tent with foil to keep it warm.

Reduce burner to medium heat. Add remaining 1 Tablespoon olive oil and butter. Add mushrooms and shallot. Cook, stirring occasionally, until mushrooms are golden brown, about 8 minutes. Add garlic during last minute of cooking.

Turn off the heat. Add marsala reduction, thyme and oregano.  Bring to a simmer. If desired, you can thicken the sauce by combining 1 1/2 tsp cornstarch with 1 T. water and adding to sauce.

Stir in cream. Add salt and pepper to taste. Return chicken to pan. Top with parsley.