Marsala Chicken with Mushroom Sauce

Method

1. Place the chicken breasts between two sheets of plastic wrap and pound them with the flat side of a meat mallet or a rolling pin until they are about 1/4 inch thick. Season both sides with salt and pepper, then coat them lightly with flour.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches, about 3-4 minutes per side, until golden and cooked through. Transfer the chicken to a plate and set aside.
3. In the same skillet, melt the butter over medium heat. Add the thyme and shallot and cook, stirring, until the shallot is translucent, about 3 minutes.
4. Add the sliced mushrooms and cook until they release their juices and start to brown, about 5 minutes.
5. Sprinkle the remaining 1 1/2 tablespoons of flour over the mushrooms and stir to combine. Cook for 1 minute to remove the raw flour taste.
6. Pour in the Marsala wine and the chicken stock. Bring to a simmer and cook, stirring occasionally, until the sauce thickens and becomes bubbly, about 3 minutes.
7. Return the chicken to the skillet, nestling it into the sauce. Simmer for 2-3 minutes, until the chicken is heated through.
8. Garnish with fresh parsley or chives and serve hot over pasta, rice, or with crusty bread.