Chicken Cremini

By karen1

Ingredients

• 1 package PERDUE FIT & EASY Boneless, Skinless Chicken Breasts
• 1/2 teaspoon ground thyme
• Salt and ground pepper to taste
• 1 1/2 tablespoons olive oil
• 1/4 pound wild mushrooms, such as cremini, shiitake, or oyster, thinly sliced
• 1/4 cup reduced sodium beef broth
• 3 tablespoons Marsala wine
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1 lemon, thinly sliced (optional)

Details

Servings 6
Adapted from perdue.com

Preparation

Step 1

Place chicken breasts between sheets of plastic wrap. With meat mallet or heavy skillet, pound chicken until slightly flattened. Season with thyme, salt and pepper and set aside.
In large nonstick skillet over medium heat, heat oil. Add mushrooms and saut to 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 spatula or spoon, stir beef broth and wine into skillet, scraping bottom to incorporate browned bits into pan juices.
Return chicken to skillet; top with mushrooms. Sprinkle with Parmesan and spoon pan juices over all. Reduce heat to low; cover skillet and simmer 5 to 10 minutes until chicken is cooked through. To serve, sprinkle with parsley and garnish with lemon slices.