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1
Prep your mushrooms, shallots and garlic as detailed above.
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2
Then, heat about 2 tablespoons olive oil in a skillet over medium-high heat and add mushrooms, shallots and garlic.
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3
Cook until mushrooms have released all of their moisture and the shallots are transluscent.
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4
Remove to a bowl and set aside.
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5
Meanwhile, in a zip-top bag, combine the flour, salt, pepper and thyme.
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6
Add in chicken a few pieces at a time and shake to coat.
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7
In the same pan as before, heat remaining olive oil on medium-high heat and add chicken.
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8
Cook until thermometer reads 180 F, about 5-8 minutes per side depending on thickness of the chicken.
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9
Then remove chicken to a plate.
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10
Deglaze the pan with a nice big splash of Marsala wine, about 1/4 cup to a 1/2 cup.
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11
Scrape up the brown bits from the bottom of the pan and add the mushroom mixture back in.
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12
Allow to cook over medium or medium-low heat until the sauce is thickened up a little.
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13
It will not be a very thick sauce, so dont be surprised if its still a bit runny.
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14
Add the chicken back in and allow it to heat through.
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15
Place a piece of chicken on a plate and top with sauce and mushrooms.
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16
I like to serve this with risotto and spinach sauteed in butter, olive oil and garlic.
