Chicken Marsala

Chicken Marsala

3 to 4 skinless, boneless chicken breasts, pounded slightly
Salt and black pepper
3/4 cup flour
Salt and pepper
2 tablespoons olive oil
3 tablespoons butter, divided
12 ounces mushroom, sliced in half
1/2 cup Marsala wine
3/4 cup chicken stock
1/4 cup heavy cream
1 tablespoon fresh thyme or chopped parsley

Season chicken with salt and pepper. Dredge each piece of chicken in the flour. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes on each side until they are golden brown and cooked through. Remove chicken and place on a plate covered with foil. Add remaining butter to the pan you cooked chicken in. Add mushrooms and cook mushrooms for a few minutes. Season them with a little salt and pepper. Add Marsala wine and chicken stock and bring to a simmer. Simmer for a few minutes until the sauce starts to thicken. Add cream and fresh thyme and cook another few minutes. Serve sauce and mushrooms over chicken breasts. Great served over pasta, mashed potatoes or wild rice.

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