Italian Meats and Poultry Recipes - Chicken with Marsala Sauce

Ingredients    

• 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper

• 3 tablespoons butter or margarine

• 3 cups sliced fresh mushrooms

• 1 10 3/4-ounce can condensed cream of mushroom or golden mushroom soup

• 1/4 cup dry Marsala

• 1/2 teaspoon dried thyme, crushed

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Method:

1. Place a chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4-inch thickness.

2. Remove plastic wrap. Repeat with remaining chicken breast halves. Sprinkle chicken pieces with salt and pepper.

3. In a 12-inch skillet melt 2 tablespoons of the butter over medium heat. Add chicken; cook 5 to 6 minutes or until chicken is no longer pink, turning once. Transfer chicken to a serving platter; cover and keep warm.

4. Add remaining 1 tablespoon butter to the same skillet. Add mushrooms; cook and stir about 5 minutes or until mushrooms are tender.

5. Stir in cream of mushroom or golden mushroom soup, Marsala, and thyme. Cook and stir until heated through. Spoon mushroom mixture over chicken.