Ingredients

• 2 tsp olive oil
• 1 cup mushrooms, fresh, sliced
• 1 pound uncooked, boneless, skinless chicken breasts, four 4oz pieces
• 1 tsp dried thyme
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1/2 cup wine, Marsala
• 1 1/4 cup canned beef broth, reduced-sodium
• 1 1/2 tbsp cornstarch

Directions

1. Heat oil in a large skilled over medium-high heat. Add mushrooms and saute until tender and releasing liquid, about 5 minutes.

2. Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and saute until golden, about 2 to 3 minutes per side.

3. Add wine to skillet and simmer one minute. Add 3/4 cup ob broth and simmer, uncovered until chicken is tender and cooked through, about 8 minutes.

4. Dissolve cornstarch in remaining 1/2 cup of broth and add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about one minute. Serve chicken with mushroom sauce spooned over top.

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