Quick Chicken Marsala (Recipe 24 of 125)

MMMM chicken marsala. Among my favorite combination of flavors. I rarely order it out though, but love to make it at home. I have several recipes for it that I've tried in the past. All of them, including this one, are basically the same. 

I only made one modification to this recipe, and I'm not really sure why. I added about 2T of heavy cream to the sauce when it was done. It doesn't need it, I just added it because I thought it would make it a bit more rich. And it did. If you don't do that, you won't miss out. 

Quick Chicken Marsala
Recipe from Cooking Light

Serves 4

• 2 T olive oil, divided
• 4 (4-oz.) skinless, boneless chicken breast cutlets
• 3/4 tsp black pepper, divided
• 1/2 tsp kosher salt, divided
• 1 (8-oz.) pkg. presliced button mushrooms
• 4 thyme sprigs
• 1 T all-purpose flour
• 2/3 c unsalted chicken stock
• 2/3 c Marsala wine
• 2 1/2 T unsalted butter
• 1 T chopped fresh thyme (optional)

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).

Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; 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 butter, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.