Pan Seared Chicken with Mushroom Marsala Cream Pan Sauce

• 4 whole Boneless Skinless Chicken Breast Halves (about 6-8 Ounces Each), Trimmed Of Excess Fat
• 2 teaspoons Kosher Salt, 1/2 Teaspoon Per Breast
• 1 Tablespoon Olive Oil, Or Enough To Coat Your Pan
• 2 Tablespoons Butter, Melted
• 1 Tablespoon Flour
• 1 teaspoon Freshly Cracked Black Pepper
• 1 whole Large Yellow Onion, Diced
• 8 ounces, weight White Button Mushrooms, Sliced
• 3 cloves Garlic, Chopped
• 1 Tablespoon Each Sage, Thyme, And Rosemary, Chopped
• 1/2 cups Dry Marsala Wine
• 1/2 cups Low Sodium Chicken Stock
• 1 cup Cream
• Kosher Salt And Black Pepper To Taste

1. Preheat oven to 275 degrees.
2. Place breasts on individual pieces of aluminum foil on a cookie tray or baking dish.
3. The foil should be big enough to wrap over and full enclose the breasts for easy clean up.
4. Poke each breast with a fork several times, and sprinkle each breast with 1/2 teaspoon of kosher salt.
5. This will act like a mini-brine.
6. Cover the breasts with foil, so they are enclosed.
7. Place on the middle rack in the oven and bake 30-40 minutes, or until theyre 145-150 degrees inside.
8. Check temperature with a thermometer at 30 minutes.
9. Remove chicken from the oven.
10. Open foil and move chicken onto paper towels.
11. Pat dry.
12. Any juice thats in the foil can be used for a pan sauce if youre making one.
13. Heat a 12-inch skillet over medium-high heat until hot.
14. Add the oil.
15. Make a slurry with the melted butter, flour, and cracked pepper, and brush half on top of the chicken breasts.
16. Place the chicken slurry-side down in the pan, and brown for 3-4 minutes.
17. While that side is browning, brush the remaining slurry on the other side.
18. Flip chicken with tongs when browned and brown the other side for 3-4 minutes, or until the chicken is 160 degrees internally.
19. Transfer chicken to a plate and let rest for 5 minutes.
20. You can make a pan sauce now, use a prepared sauce, or serve as is.
21. To make a pan sauce:
22. Saute onions and mushrooms until golden brown.
23. Clear a spot in the middle of the pan and add garlic and herbs.
24. Mix into the onion and mushroom mixture and saute for about 1 minute.
25. Deglaze pan with Marsala and any reserved pan juices.
26. Add chicken stock and cream.
27. Simmer and reduce to desired thickness.
28. Season with kosher salt and pepper to taste.

chicken, kosher salt, olive oil, butter, flour, freshly cracked black pepper, yellow onion, weight white button mushrooms, garlic, thyme, marsala wine, chicken, cream, kosher salt

Taken from tastykitchen.com/recipes/main-courses/pan-seared-chicken-with-mushroom-marsala-cream-pan-sauce/ (may not work)