Olive oil or butter
2 teaspoons garlic, minced
3 cups fresh button mushrooms, sliced
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1-1/2 pounds chicken breasts, boneless and skinless
3/4 cup chicken broth
3/4 cup Marsala wine
1/4 cup water
1-1/2 tablespoons cornstarch
Heat a small amount of olive oil or butter in a pan over high heat. Add garlic and a single layer of mushrooms. Leave the mushrooms alone as they sauté; then turn and sauté until the other side turns similar color. Set mushrooms aside in a bowl.
Combine flour and seasonings in small bowl. Pound the chicken breasts to 1/4 inch thickness and lightly coat with flour mixture. Add olive oil or butter to large skillet. Heat over medium-high heat. Cook chicken 3 to 4 minutes per side or until cooked through; set aside and keep warm.
Bring broth and wine to a boil in a saucepan over medium heat. In a separate bowl, combine water and cornstarch well, then stir into broth mixture. Bring to a gentle boil, stirring
frequently, until thickened and clear. Stir in mushrooms. Top chicken with mushroom sauce and serve.
