4 chicken thighs, boneless and skinless

1/4 cup flour

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

8 oz sliced baby Bella mushrooms or button mushrooms

4 cloves garlic, roughly chopped

1 shallot, minced

1/2 cup marsala wine

1/2 cup chicken broth

1/4 cup heavy cream

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh parsley

Cooked rice or pasta, for serving

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1. Place flour, salt, and pepper, chicken in a Ziploc bag, close, and shake.

2. Heat oil and 2 tablespoons butter in a nonstick pan over medium-high heat, and cook chicken for 2-3 minutes on each side. Set aside on a plate.

3. Add remaining butter, add mushrooms and cook for 5 minutes. Add shallot, garlic and cook for 2 minutes.

4. Add in marsala and simmer for 1 minute. Add broth and cream. Simmer to thicken for 4-5 minutes. Add in thyme. Stir.

5. Add back in the chicken and simmer for about 5 minutes in the sauce.

6. Place a mound of rice in the middle of the plate, top with two thighs and extra sauce. Sprinkle with parsley. Serve.