• 2 chicken breasts, 6oz each, butterflied and pounded to 1/4″ inch thick
• 3 tbsp all-purpose flour
• Salt, as needed
• Freshly ground black pepper
• 1 tbsp olive oil
• 4 tbsp butter
• 1 cup oyster mushrooms, pulled apart
• 3 tbsp yellow onion, minced
• 1 tbsp garlic, minced
• 3/4 cup chicken or beef stock
• 1/2 cup VecchioFlorio Marsala Superiore Dry
• 1/4 cup cream
• 2 sprigs fresh thyme

Season chicken with salt and pepper. Dredge in the flour and shake off the excess flour. Set aside.

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes. Transfer the chicken to a plate and set aside.

Melt the remaining butter in the pan and allow it to bubble. Add mushrooms and sauté until mushrooms begin to brown. Add minced onions and garlic, and stir until aromatic.

Deglaze pan with Florio Marsala. Allow to reduce by half before adding stock and heavy cream. Use a spoon to scrape any brown bits at the bottom of the pan. Reduce heat to medium and allow it to thicken and darken in color.

Add thyme and place chicken (and any juices) back into the pan and cook for 2-3 minutes.

Enjoy!