Chicken with wild mushroom–marsala sauce
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce) halved
¼ tsp, freshly ground
Uncooked oyster mushroom(s)
12 oz, 3 (4-ounce) assorted varieties
⅓ cup(s), dry Marsala variety
Reduced-sodium chicken broth
2 medium clove(s), minced
2 tsp, chopped, or 1⁄2 teaspoon dried
- Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate.
- Add the remaining 1 teaspoon oil to the same skillet, then add the mushrooms; cook over medium-high heat, stirring often, until the mushrooms are browned, about 4 minutes.
- Whisk the Marsala, broth, and flour in a small bowl until blended. Pour into the skillet along with the garlic. Cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Return the chicken to the skillet, turn to coat with the sauce, and sprinkle with the thyme. Reduce the heat and simmer, covered, turning the chicken occasionally, until the chicken is cooked through, about 5 minutes. Yields 1 piece chicken and generous 1⁄3 cup sauce per serving.