Chicken Marsala

Super easy chicken dish that is full of flavor.  Cooking the chicken took the most time.  Next time I think I will pound the breasts into cutlets to reduce the cooking time.


Ingredients
4 chicken breasts about 6 oz each
1/2 cup white flour
4 tbs olive oil
8 oz sliced white mushrooms
1 tbs minced garlic
1 tbs fresh thyme
1 cup chicken broth
1/2 cup Marsala wine
1 tablespoon water
1 tsp cornstarch
1/2 tsp salt
and pepper.
1 tbs butter


Dry chicken breasts with paper towel.  Salt and pepper both sides of breasts and dredge through white flour.  In a 12 inch skillet heat olive oil on medium-heat.  Place chicken into pan and cook about 10 minutes each side until chicken reaches an internal temp of 160 degrees.  Remove chicken from skillet and tent with foil.  In hot pan add mushrooms and 1/2 tsp salt.  Cover and cook for 7 minutes.  Uncover and cook an additional 6 minutes or until mushrooms begin to brown and water is evaporated.  Stir in minced garlic, thyme, chicken broth, and Marsala wine.  Combine cornstarch and water and add to the pan.  Bring to a simmer for about 5 minutes or until sauce begins to thicken.  Remove from heat and melt in butter.  Add chicken and all the accumulated juices back to the pan and let set for 5 minutes.
Serve over Polenta or pasta.