Guest Post by Sloane Taylor
¼ tsp. thyme
8 ozs. baby Porto Bella mushrooms, halved if large
2 garlic cloves, pressed
2 tbsp. olive oil
4 tbsp. butter
½ cup chicken stock
½ cup Marsala wine
½ cup heavy cream at room temperature
Rice or pasta
Rinse chicken and pat dry. Sprinkle thyme evenly over breasts.
Melt half the oil and butter in a 12-inch skillet set on medium heat. When the foam subsides add mushrooms and garlic. Sauté for 3-4 minutes. Spoon vegetables into a bowl and set aside.
Use the same skillet and melt remaining oil and butter over medium-high heat. Add chicken. Sauté 10-15 minutes, until no pink remains. The time depends on meat thickness. Remove chicken to a plate. Tent with foil to keep warm or place in a 200° oven
Add Marsala and stock to the same skillet. Bring to a boil while scraping in any bits that cling to the bottom and sides of the pan. Boil for 3-4 minutes or until the sauce is reduced by almost half.
Reduce heat to medium. Slowly stir in cream. Heat through but do not bring to a boil.
Return chicken and mushrooms to the pan. Heat through for 2-3 minutes.
Move chicken to the center of a serving dish. Surround with rice or pasta. Spoon mushrooms and broth over the platter. Sprinkle parsley across the top to decorate. Serve immediately.
May you enjoy all the days of your life around a well laden table!
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