4 boneless, skinless chicken breasts
½ C all-purpose flour
½ tsp kosher salt
¼ tsp freshly ground pepper
4 T The Olive Bin's Butter Olive Oil, divided
8 oz cremini mushrooms, sliced
1 large shallot, finely minced
2 garlic cloves, minced
¾ cup dry Marsala wine
¾ C chicken broth
1 tsp fresh thyme leaves
Fresh parsley, chopped, for garnish
1. Slice Chicken into thin cutlets and season with salt and pepper. Dredge lightly in flour, shaking off any excess.
2. Heat 2 T of Butter Olive Oil in a large skillet over medium heat. Working in batches if needed, cook the chicken for 4 minutes per side until golden. Transfer to a plate.
3. Add 1 T of Butter Olive Oil to the skillet. Cook the mushrooms for 6 minutes until deeply browned. Add the shallot and garlic and sauté for another minute.
4. Pour in the Marsala wine, scraping up the browned bits from the bottom of the skillet. Simmer for 3 minutes, then add the chicken broth and thyme. Continue simmering for 5 minutes until slightly reduced.
5. Return the chicken and any accumulated juices to the skillet. Simmer gently until the chicken reaches an internal temperature of 165°F and the sauce has thickened, about 4 minutes.
6. Remove from the heat and stir in the final tablespoon of olive oil. Garnish with fresh parsley and serve immediately over creamy mashed potatoes or egg noodles.
