Chicken Marsala Recipe

INGREDIENTS:

2 tbsp olive oil
4 (4 oz) skinless, boneless chicken cutlets
1/2 tsp salt
1/2 tsp black pepper
3 cloves garlic, minced
2 cups Giorgio®, Pennsylvania Dutchman® or Brandywine® Pieces & Stems Canned Mushrooms

4 sprigs thyme
1 Tbsp all-purpose flour
2/3 cup chicken broth
2/3 cup Marsala wine
2 1/2 Tbsp unsalted butter
1 tbsp parsley, chopped

DIRECTIONS:

Add 1 Tbsp oil to a large saute pan over medium high heat. Season chicken with salt and pepper on both sides.

Once hot, add chicken cutlets to the pan. Cook until browned on both sides, about 4 minutes per side. Remove chicken to a plate and set aside.

Add remaining oil to the pan. Once hot, add garlic and cook for 1 minute until fragrant. Stir in mushrooms and thyme, cooking until mushrooms are heated through, about 3 minutes. Sprinkle mushrooms with flour and cook, stirring constantly, for 1 minute.

Stir in stock and marsala wine, bringing it to a simmer. Add chicken back to the pan and cook until sauce has thickened slightly, about 2 to 3 minutes. Remove from heat and discard thyme sprigs.

Serve with a garnish of chopped parsley.