Ingredients
The following ingredients have 4 Servings
- 2/3 cup all-purpose flour
- 4 chicken breasts
- boneless skinless cut horizontally to form 8 flat fillets then pounded to even 1/4- to 1/2-inch thick
- Salt and pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 shallot
- large finely chopped
- 2 cloves garlic
- finely chopped
- 4 ounces mushrooms
- cremini
- sliced
- 1/2 cup sweet Marsala
- 3 thyme sprigs
- fresh
- 3/4 cup chicken stock
- reduced-sodium
Instruction
- Place flour in a pie plate
- Season flour and chicken with salt and pepper
- Dredge chicken in flour mixture to coat lightly
- In very large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat
- Immediately add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown
- Transfer chicken to plate
- Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil
- Set chicken aside
- Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant
- Add mushrooms and season with salt and pepper
- Sauté 3 minutes, or until mushrooms are tender and their juices evaporate
- Add Marsala and thyme sprigs, and simmer 2 minutes, or until Marsala reduces by half
- Add stock and simmer about 5 minutes, or until reduced by half
- Working in batches, return chicken to skillet and cook just 1 minute, or until heated through, turning to coat
- Discard thyme stems and stir remaining tablespoon butter into sauce; season to taste
- Using tongs, transfer chicken to plates
- Spoon sauce over chicken and serve
