Categories: Chicken

Ingredients

• 2 tbsp. olive oil, divided
• 4 chicken breast cutlets
• 3/4 tsp black pepper, divided
• 1/2 tsp kosher salt, divided
• 8 oz. pkg. presliced button mushrooms
• 4 thyme sprigs
• 1 tbsp. all-purpose flour
• 2/3 cup chicken stock
• 2/3 cup Marsala wine
• 2 1/2 tbsp. unsalted butter
• 1 tbsp. chopped fresh thyme

Directions

1. Heat 1 tbsp. oil in a large nonstick skillet over medium-high. 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).

2. 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.

3. Add stock and wine to pan; bring to a boil. 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.

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