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Ingredients
- 2 2 2 Tbsp olive oil, divided
- 4 4 4 (4-oz) skinless, boneless chicken breast cutlets
- 3/4 3/4 3/4 tsp black pepper, divided
- 1/2 1/2 1/2 tsp kosher salt, divided
- 1 1 pkg 1 (8-oz) pkg presliced button mushrooms
- 4 4 4 thyme sprigs
- 1 1 1 Tbsp all-purpose flour
- 2/3 2/3 2/3 cup unsalted chicken stock
- 2/3 2/3 2/3 cup Marsala wine
- 2 1/2 2 1/2 1/2 Tbsp unsalted butter
- 1 1 1 Tbsp chopped fresh thyme (optional)
Details
Servings 4
Preparation time 20mins
Cooking time 20mins
Preparation
Step 1
Heat 1 Tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan.)
Add remaining 1 Tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.
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