Chicken Marsala

2 tsp olive oil
1 cup fresh mushrooms sliced
1 lb boneless skinless chicken breast
1 tsp thyme
½ tsp salt
¼ tsp pepper
½ cup wine, Marsala variety
1 ¼ cup beef broth
1 ½ TBS cornstarch


Heat oil in large skillet over medium high heat. Add mushrooms and saute’ until tender and releasing liquid. Season chicken with thyme, salt, pepper.

In skillet move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden (about 2-3 minutes per side).

Add wine to skillet; simmer for 1 minute. Add ¾ cup of broth and simmer uncovered until chicken is tender and cooked through (about 8 minutes).

Dissolve cornstarch in remaining ½ cup of broth and add to skillet. Simmer until sauce thickens, stirring constantly and adding the mushrooms into the mixture, about 1 minute.