Chicken Marsala

Serve this over polenta, mashed potatoes, hot cooked brown rice, or have some crusty bread handy to soak up the sauce!

Ingredients:

4 skinless boneless chicken breasts (about 1 1/2 pounds, sliced horizontally)
2 tbsp all-purpose flour (additional for dredging)
ground black pepper
kosher salt
2 tbsp extra virgin olive oil
8 ounces cremini mushrooms (stemmed and halved)
1/2 red onion, diced
2 gloves garlic, minced
1 cup marsala wine (sweet or dry)
1 cup chicken stock
2 tbsp unsalted butter
1/4 cup flat leaf parsley (chopped)
3 sprigs fresh thyme

Instructions:

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Season chicken with salt and pepper. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan and cover with aluminum foil (do not wipe out pan).

Add butter to pan. Add garlic, onions, mushrooms and fresh thyme and parsley; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.

Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in additional butter (if desired for extra richness), and salt and pepper to taste. Add chicken to pan, turning to coat. Sprinkle with chopped thyme and fresh parsley.