Ingredients
2 tsp olive oil
1 cup(s) mushroom(s), fresh, sliced
Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté 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 sauté 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.
Preparation
PrepTime: 15 min Cooking Time: 18 min
