- 4
- 15 mins
- 36 mins
Ingredients
- 2 t olive oil
- 3 c fresh mushrooms, fresh sliced
- 1 # uncooked boneless skinless chicken breasts, four 4 oz pieces
- 1 t dried thyme
- 1/2 t salt
- 1/4 t pepper
- 1/2 c table wine, Marsala variety
- 1 1/4 c canned beef broth, reduced-sodium, divided
- 1 1/2 T cornstarch
Preparation
Step 1
Heat oil in large skillet over medium-high heat. Add mushrooms and saute until tender and releasing liquid, about 5 minutes.
Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and cook until golden, about 2 -3 minutes per side.
Add wine to skillet; simmer 1 minute. Add 3/4 c of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes
Dissolve cornstarch in remaining 1/2 c of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 c of sauce per serving.