A delightful twist on the classic Chicken Marsala, this recipe enhances the flavors with a touch of garlic and thyme.
Combine the flour, salt, pepper, and oregano in a large resealable plastic bag.
Shake the bag well to ensure the ingredients are evenly mixed.
Add the chicken breasts to the bag and shake to coat them evenly with the flour mixture.
Ensure each chicken piece is fully coated for a uniform crust.
Heat olive oil in a large nonstick skillet over medium heat and cook the chicken for 7-8 minutes on each side until golden brown and cooked through. Remove and keep warm.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, melt the butter and sauté the mushrooms and garlic for 3-4 minutes until tender.
Stir frequently to prevent the garlic from burning.
Add the chicken broth, Marsala wine, and thyme to the skillet. Cook for 15 minutes over medium heat until the sauce reduces by half.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the sauce.
Stir in the lemon juice, then pour the sauce over the cooked chicken. Serve warm.
Garnish with fresh thyme sprigs for an elegant presentation.
