Chicken Marsala

1: Season your chicken with salt and pepper.

2: In a shallow plate add flour and season with salt and pepper and mix.

3: Dust your chicken on both sides in the seasoned flour. Shake off any excess flour.

4: In a skillet set to medium high heat add half the butter and the oil.

5: Once the butter and oil starts to bubble, add in your chicken.

6: Cook your chicken until golden brown on each side, about 4 minutes per side.

7: Remove the chicken from the skillet and add in the rest of the butter.

8: Once the butter is melted add in the sliced mushrooms.

9: Once the mushrooms start to brown add in shallots, garlic and thyme.

10: Cook for about 2 minutes.

11: Next add in dry Marsala, chicken broth and cream.

12: Cook your sauce on medium and continue to stir.

13: Cook your pasta in a stock pot while your waiting for your sauce to reduce.

14: Once your sauce is reduced for 3-4 minutes add in salt and pepper.

15: Continue to stir and reduce the sauce for another 7 minutes.

16: Add your chicken back in and finish reducing.

17: Garnish with chopped parsley and serve with pasta.