Prep Time: 20 Minutes Cook Time: 20 Minutes Servings: 2-4
2 tablespoons olive oil
1-2 chicken breasts butterflied from The Old Fashioned Farmstead
fresh ground pepper
8 oz. mushrooms
fresh thyme sprigs (if desired)
1 tablespoon all-purpose flour
2/3 cup chicken stock (or whatever you have available)
2/3 cup marsala wine
3 tablespoons unsalted butter
-Heat 1 tablespoon of oil in a large skillet over medium-high heat.
-Season chicken with salt and pepper.
-Add chicken to the pan and cook until done, about 2-4 minutes per side depending on the size of the breast.
-Once cooked, remove the chicken from the pan. Leave the drippings in the pan.
-Add the remaining oil, mushrooms, and thyme. Stir occasionally until the mushrooms are browned. This will probably take about 6 minutes.
-Sprinkle flour over the mushrooms and stir for about 1 minute.
-Add the stock and wine to the pan. Bring to a boil and cook for about 2-3 minutes or until slightly thickened.
-Remove the pan from the heat and add the butter. Season with salt and pepper to desired taste.
-Add the chicken to the pan and coat with the sauce.
-Feel free to use whatever stock or broth you have on hand.
-Fresh pasta goes great with the Marsala sauce. Yum!
-You don't have to butterfly your chicken breasts. We practice this at home to stretch our meals and reduce cooking time.