2 teaspoons olive oil
1 cup fresh mushrooms, sliced
1 lb boneless skinless chicken breast, four 4 oz pieces
1 teaspoon dried thyme
1/2 teaspoon table salt ( more or less to taste)
1/4 teaspoon black pepper
1/2 cup marsala wine
1 1/4 cups reduced-sodium beef broth, divided
1 1/2 tablespoons cornstarch
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Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
Meanwhile, 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.
Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; 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 about 3 ounces of chicken and 1/3 cup of sauce per serving.
Serving Size: 1 (285 g)
Servings Per Recipe: 4
Saturated Fat 0.9g
Sugars 1.5 g