Chicken With Marsala Sauce
- Melt the butter in a nonstick pan over medium heat. Add the thyme and let it heat through, then add the garlic and the sliced mushrooms. Season the entire pan with salt and pepper and cook until the mushrooms begin to brown and crispy, about 5 minutes.
- Meanwhile, pound the chicken breast with a mallet until they are about 1/2-inch thick. Dredge each chicken breast with flour and shake off the excess.
- Heat the olive oil over medium-high heat in a separate nonstick pan. Add the floured chicken breasts and cook them for about 2 minutes on each side. Add the wine to the pan and let it start to reduce, then add the mushroom, garlic and thyme mixture to the chicken pan, along with the heavy cream. Cook over medium heat until the cream has reduced and thickened. Remove the chicken from the pan and serve topped with the remaining sauce.