Ingredients

• 2 Skinless Chicken Breasts / or 4-6 Chicken Tenderloins
• 1 Cup White Flour
• 8 T Extra Virgin Olive Oil
• 1 t Kosher Salt
• ½ t Fresh Ground Pepper
• ½ t Dried Thyme
• 15 Cloves Garlic
• 2 Cups Sliced Brown Mushrooms (I use crimini)
• ½ Cup Marsala Sweet Wine
• 2 Cups Chicken Broth
• 1 T Brown Sugar
• Cooked Pasta or Rice to be served with the Chicken

Directions

For the Chicken
1. Flatten the chicken to just under ¼" thick (place in a zip-lock bag when flattening).
2. In a shallow bowl mix the flour, salt, pepper, and thyme together.
3. In a large deep skillet (~4" deep), heat the olive oil and garlic cloves over medium-high heat. Stir the garlic until very lightly browned.
4. Remove the garlic from the pan; keep the heat on (increasing the heat to high).
5. Increase the heat on the stove to high.
6. Placing the bowl next to the pan, coat the flattened chicken in the flour, coating both sides. Place chicken into the pan, cooking each side 1-2 minutes (depending on thickness of chicken).
7. Remove the chicken to a plate, leaving the brown bits in the pan.
For the Sauce
8. Add the Marsala wine to the pan, using a spatula to de-glaze the pan; this will give you some good juice in the pan.
9. Add the chicken broth to the pan, and mix.
10. Add the mushrooms and garlic, and continue cooking on high reducing the fluids down by about 25%. The sauce should thicken. You can mix 2 tablespoons of the flour mixture with equal parts of water, and mix into the sauce to thicken further (it will need to boil to thicken).
11. Just plate the chicken, add the sauce on top with cooked mushrooms and garlic cloves. Serve with pasta or rice, and some vegetables; and you have yourself a complete meal.

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