Ingredients

• 2 tablespoons of olive oil
• 1 1/2 cups of sliced mushrooms
• 2 chicken breasts
• 1/2 cup of Marsala wine
• 1 1/4 cups of broth (chicken or vegetable)
• 2 teaspoons of thyme
• 2 teaspoons of chopped rosemary
• 1/4 tablespoon of minced garlic
• Salt and pepper to taste
• 1 1/2 tablespoons of cornstarch mixed with 2 tablespoons of cold water

Instructions

1. In a large skillet, heat the olive oil over medium-high heat. Saute the mushrooms for about 5 minutes or until tender.
2. Move the mushrooms to the outer edges of the skillet and place the chicken in the middle. Sear until golden brown.
3. Add the Marsala wine, broth, thyme, rosemary, garlic, salt, and pepper to the skillet and simmer uncovered for about 10 minutes, or until the chicken is cooked through.
4. Dissolve the cornstarch in about 2 tablespoons of cold water in a small bowl and slowly stir the mixture into the skillet to thicken the sauce. Add more if needed for your desired thickness.

My favorite way to eat Chicken Marsala is to serve it over a bowl of mashed potatoes, using the extra mushroom sauce as a gravy. So delicious!