CHICKEN MARSALA

By porklion

Ingredients

• 2 tablespoons olive oil, divided
• 4 (4-oz.) skinless, boneless chicken breast cutlets
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon kosher salt, divided
• 1 (8-oz.) pkg. presliced button mushrooms
• 4 thyme sprigs
• 1 tablespoon all-purpose flour
• 2/3 cup unsalted chicken stock
• 2/3 cup Marsala wine
• 2 1/2 tablespoons unsalted butter
• 1 tablespoon chopped fresh thyme (optional)

Details

Servings 4
Cooking time 20mins
Adapted from cookinglight.com

Preparation

Step 1

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).

Step 2

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.

Step 3

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.