• 2 chicken breast, de-boned & skin removed, about 8-oz each • 2 tbsp olive oil • 3 to 6 clove garlic, finely minced • 1 to 1-1/2 cups sliced mushrooms • 1 tbsp fresh thyme leaves • 1 tbsp white wine • 3 tbsp Marsala wine • 1 tbsp brandy • 2 to 3 tbsp heavy cream • salt & pepper to taste Cut the chicken into 1-inch cubs, refrigerate until ready to use In a heavy sauce pan, heat the oil Add the mushrooms, season with salt, pepper & the fresh thyme, sauté until soft, about 2 minutes Add the garlic and add white wine, sauté 2 minutes more Add the Marsala, cook until slightly reduced, add the cubed chicken, cook for about 7 to 10 minutes until chicken is cooked thru Season to taste Add the heavy cream, cook until the sauce slightly thickens, about 1 to 2 minutes Serve over rice or pasta Yields 2 servings |
| Marsala Chicken with fresh Thyme & Mushrooms |