Servings: 4

2 tsp olive oil 2 tsp olive oil
1 cup fresh mushrooms sliced 1 cup fresh mushrooms sliced
1 lb boneless skinless chicken breast (4 4 oz pieces) 1 lb boneless skinless chicken breast (4 4 oz pieces)
1 tsp dried thyme 1 tsp dried thyme
1/2 tsp salt ½ tsp salt
1/4 tsp black pepper ¼ tsp black pepper
1/2 cup marsala wine ½ cup marsala wine
1 1/4 cup reduced sodium beef broth, divided 1 ¼ cup reduced sodium beef broth, divided
1 1/2 tbsp corn starch 1 ½ tbsp corn starch

1. Heat oil in a large skillet over medium-high heat. Add mushrooms and saute until tender. About 5 minutes.
2. Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. place chicken in the center of skillet and saute until golden brown, about 2 to 3 minutes on each side.
3. Add wine to skillet; simmer 1 minute. Add ¾ cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
4. Dissolve cornstarchn rmaining ½ cup of broth in a small bowl.; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute.
5. Serve chicken with mushroom sauce spooned over top.