Chicken Marsala

Ingredients:

• 2 boneless skinless chicken breasts, pounded to 1/4 inch thick
• 2 Tbsp flour
• Salt & pepper, to taste
• 2 Tbsp olive oil
• 2 Tbsp butter
• 3 cloves garlic, minced
• 1 medium shallot, finely chopped
• 3 cups sliced crimini or white button mushrooms
• 1/2 cup chicken broth
• 2/3 cup Marsala wine
• 1/2 cup heavy cream
• 2 tsp fresh thyme
• 1/4 cup Parmesan

Instructions:

1. Coat chicken evenly in flour seasoned with salt and pepper. Set aside.
2. Heat olive oil and 1 Tbsp butter in a large skillet over medium high heat. Brown chicken, about 4-5 minutes each side. Remove from skillet and set aside.
3. Stirring frequently, cook mushrooms in remaining 1 Tbsp butter for about 4 minutes, or until browned.
4. Add shallots and garlic, cooking until shallots are fragrant and translucent, about 2 minutes.
5. Add chicken broth, Marsala, heavy cream, and thyme, stir and scrape up any bits from the pan.
6. Bring to a boil, and then reduce heat to medium and simmer, stirring occasionally, until sauce thickens and reduces by half. About 10-12 minutes.
7. Return chicken to the pan and heat through, about 2 minutes. Serve with cooked linguine and sprinkle with shredded Parmesan.