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Chicken Marsala

Prep Time 20 minutes
Servings 4

Ingredients

  • 2 Tbsp Olive Oil Divided
  • 4 4 Oz Skinless Boneless Chicken Breasts
  • 3/4 tsp Black Pepper Divided
  • 1/2 tsp Kosher Salt Divided
  • 8 Ounce Pre-Sliced Button Mushrooms
  • 4 Sprigs Thyme
  • 1 Tbsp All-Purpose Flour
  • 2/3 Cup Unsalted Chicken Stock
  • 2/3 Cup Marsala Wine
  • 2 1/2 Tbsp Unsalted Butter
  • 1 Tbsp Chopped Fresh Thyme

Instructions

  • Heat 1 Tbsp Oil in a large nonstick skillet over medium-high heat.
  • Sprinkle chicken with 1/2 tsp Pepper and 1/4 tsp 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 Tbsp 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 and cook until slightly thickened, 2-3 minutes.
  • Remove pan from heat, stir in butter, remaining 1/4 tsp Pepper and remaining 1/4 tsp Salt.
  • Add Chicken to pan, turning to coat.
  • Discard Thyme Sprigs before serving, sprinkle with chopped Thyme if desired.