A delightful twist on the classic Chicken Marsala, featuring a creamy sauce and enhanced flavors.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the mushrooms and garlic to the skillet and sauté until tender and fragrant.
Stir occasionally to ensure even cooking and prevent burning.
Season the chicken breasts with thyme, salt, and pepper.
Pound the chicken to an even thickness for uniform cooking.
Move the mushrooms to the side of the skillet and add the chicken breasts to the center.
Cook the chicken until golden on each side for a nice sear.
Pour the Marsala wine into the skillet and let it simmer for a minute.
Scrape the bottom of the skillet to deglaze and incorporate flavors.
Add the cream and stir to combine, letting it simmer gently.
Reduce the heat to low to prevent the cream from curdling.
Dissolve the cornstarch in a small amount of water and add it to the skillet, stirring until the sauce thickens.
Stir constantly to avoid lumps in the sauce.
Incorporate the mushrooms back into the sauce and cook for an additional minute.
Ensure the mushrooms are evenly coated with the sauce.
Serve the chicken with the creamy mushroom sauce spooned over the top.
Garnish with fresh parsley for a pop of color and flavor.
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