Chicken: Chicken Cremini
- 1 1/2 pounds skinless boneless chicken breast
- 1/2 tsp thyme
- 1 1/2 Tbsp olive oil
- 1/4 lb mushrooms, thinly sliced (cremini, shitake)
- 1/4 cup beef broth
- 3 Tbsp marsala wine
- 1 Tbsp parmesan, grated
Place chicken pieces between sheets of plastic wraps, with meat mallet, pound until slightly flattened. Season with thyme, salt and pepper and set aside.
In large skillet, over medium heat, heat oil. Add mushrooms and saute 1-2 minutes, with slotted spoon, remove mushrooms and set aside.
Add chicken to skillet and cook about 5 minutes on each side or until lightly browned. Remove chicken and keep warm.
With wooden spoon stir beef broth and wine into skillet, scraping bottom to incorporate browned bits into juices.
Return chicken to skillet; top with mushrooms and sprinkle with parmesan and spoon juices over all. Reduce heat to low; cover skillet and simmer 5-10 minutes, until chicken is cooked through.