Chicken Marsala

Prep your mushrooms, shallots and garlic as detailed above. Then, heat about 2 tablespoons olive oil in a skillet over medium-high heat and add mushrooms, shallots and garlic. Cook until mushrooms have released all of their moisture and the shallots are transluscent. Remove to a bowl and set aside.

Meanwhile, in a zip-top bag, combine the flour, salt, pepper and thyme. Add in chicken a few pieces at a time and shake to coat.

In the same pan as before, heat remaining olive oil on medium-high heat and add chicken. Cook until thermometer reads 180 F, about 5-8 minutes per side depending on thickness of the chicken. Then remove chicken to a plate.

Deglaze the pan with a nice big splash of Marsala wine, about 1/4 cup to a 1/2 cup. Scrape up the brown bits from the bottom of the pan and add the mushroom mixture back in. Allow to cook over medium or medium-low heat until the sauce is thickened up a little. It will not be a very thick sauce, so don’t be surprised if it’s still a bit runny. Add the chicken back in and allow it to heat through.

Place a piece of chicken on a plate and top with sauce and mushrooms. I like to serve this with risotto and spinach sauteed in butter, olive oil and garlic.