Chicken Mushroom Marsala

Ingredients:

• 2 marinated butter herb chicken breasts pounded to an even thickness (e.g. 1/2")
• 1 cup flour
• 1 tsp salt, pepper & garlic seasoning
• 1 16oz. package mixed mushrooms (Mycopia Chef's Sampler from Costco)
• 1 1/2 cup water with 1 1/2 tsp Better Than Bullion Roasted Chicken Base
• 1 cup Marsala cooking wine
• 1 tsp dried thyme
• 5-6 cloves garlic minced
• Small splash of white wine vinegar
• 7 tablespoons butter
• Heavy Creme to taste
• Olive Oil
• Kosher salt

Preparation:

Step 1

Pound the chicken breasts to an even thickness (e.g. 1/2"). Dredge the chicken in the flour with the salt/pepper/garlic seasoning added.

Step 2

In a large skillet melt 2 tbsp butter and 2 tbsp olive oil. Fry the chicken for 4-5 minutes per side or until golden. Remove the chicken from the pan and set aside.

Step 3

Add the remaining butter and mushrooms to the skillet. Cook for 3-5 minutes, stirring occasionally until browned.

Step 4

Add minced garlic, thyme, marsala wine, and a splash of white wine vinegar to the skillet and let it bubble for 2-3 minutes.

Step 5

Add heavy cream to the skillet, add a little bit at a time until you reach your desired creaminess. Add the chicken to the skillet. Reduce heat to low and cook for 4-5 minutes until the chicken is cooked through and the sauce has thickened a bit. Season with kosher salt & pepper to taste.