Chicken Marsala

Coat the chicken breast with flour, salt, and pepper.

Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides, about 3-4 minutes per side.

Remove the chicken from the skillet and add the butter. Once the butter starts bubbling, add the mushrooms. Cook them until brown, about 5-6 minutes.

Add the shallots and thyme into the skillet. Cook them for 2 more minutes. Then, add the garlic and cook it until fragrant.

Deglaze the skillet with the marsala wine, scraping the brown bits from the bottom of the skillet. Cook until it's reduced by half.

Pour in the heavy cream, chicken broth, and Dijon mustard. Stir until combined. Cook it for 10 minutes or until the mixture thickens.

Add the chicken back to the skillet and cook for 5-6 more minutes.

Serve and enjoy!