Chicken Marsala

• 2 tsp olive oil
• 1 cup(s) mushroom(s), fresh, sliced
• Heat oil in a large skillet over medium-high heat. Add mushrooms and saute until tender and releasing liquid, about 5 minutes.
• 1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
• 1 tsp dried thyme
• 1/2 tsp table salt
• 1/4 tsp black pepper
• Place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and saute until golden, about 2 to 3 minutes per side.
• 1/2 cup(s) wine, Marsala
• 1 1/4 cup(s) canned beef broth, reduced-sodium
• Add wine to skillet and simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
• 1 1/2 Tbsp cornstarch
• Dissolve cornstarch in remaining 1/2 cup of broth and add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top.
• Yields 1 chicken breast half and about 1/3 cup of sauce per serving.

1. PrepTime: 15 min Cooking Time: 18 min

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Taken from www.epicurious.com/recipes/member/views/chicken-marsala-50158457 (may not work)