2 Servings

Preparation Time: 10 minutes

Cook Time: 35 minutes

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Ingredients 2 servings 1 boneless skinless chicken breast ¼ cup flour (more if necessary) 1 egg beaten ½ tsp fresh thyme 2 tbl butter 1 tbl oil ½ cup finely chopped shallots 2 cloves garlic ½ lb mushrooms 3 tbl Marsala Wine ½ cup beef stock

Directions

Pound chicken breasts to ¼ inch thick between two sheets of wax paper, slice breast into 4 medallions. Sprinkle each chicken medallion with salt and pepper. Combine flour and thyme in a shallow dish. Dredge chicken in flour mixture dip in egg mixture and back in flour mixture, set aside.

In a 12 inch skillet, heat the butter and oil. . Add chicken making sure not to crowd the pan, and brown about 4 minutes on each side. Remove chicken to a plate and keep warm. Do not discard pan juices.

Add shallots and garlic, sauté about 3-4 minutes until tender. Add mushrooms and cook until softened, about five minutes. Stir in Marsala and beef stock. Return chicken to pan. Bring to a boil, reduce heat, and simmer until liquid reduces by about one-third. Serve Immediately. Add more marsala or stock for more sauce.