Chicken Marsala

4 boneless, skinless chicken breast halves

1/2 c. Flour

1/2 t. Salt

1/8 t. Pepper

1/2 t. dried thyme

2 T. butter

2 T. Extra Virgin Olive Oil

8 oz. mushrooms, sliced

1/2 c. diced onions

1/2 c.  Dry Marsala Wine

1/2 c. Chicken Broth


Pound chicken breasts with a meat mallet to about 1/2 inch thick.  Mix flour and seasonings in a shallow dish.  Dredge chicken breasts lightly in the flour.  Melt butter and Olive Oil in a large Saute Pan until hot but not smoking.  Brown floured chicken breasts on both sides, remove from pan and set aside.  In the same pan, add onions and mushrooms (add more butter or oil if needed) and sauté until onions are soft and mushrooms are releasing their juices.  Leaving the onions and mushrooms in the pan, add the Marsala Wine, scraping any brown bits on the bottom of the pan.  Cook for a few minutes until wine is reduced by half. Add Chicken Broth to pan and stir to combine.  Return Chicken  to pan with any collected juices and immerse into the broth, wine and mushroom mixture. Cook over low heat for 10-15 minutes or until chicken is no longer pink inside.