Serves 4


6 thin-cut boneless, skinless chicken breast halves (about 4 oz. each)

Salt and freshly ground black pepper

2/3 cup all-purpose flour

3 Tbsp. olive oil

5 Tbsp. cold unsalted butter, divided

1 lb. cremini mushrooms, sliced

2 tsp. chopped fresh thyme

1/4 cup Contadina® Tomato Paste

1 Tbsp. minced garlic

1 cup sweet Marsala wine

1 cup College Inn® Chicken Broth

1 Tbsp. coarsely chopped fresh parsley
Cooked egg noodles or crusty bread, for serving (optional)


  1. Lightly season chicken with salt and pepper. Place flour in a pie plate and press both sides of chicken in flour to coat. Heat oil and 2 Tbsp. of butter in a 12-inch skillet over medium-high heat. Add chicken and cook about 4 to 6 minutes per side, until golden brown and no longer pink inside. Using tongs, transfer chicken to a serving dish and cover loosely with foil to keep warm.

  2. Add mushrooms and thyme to skillet and cook about 8 minutes, stirring every few minutes, until starting to brown. Stir in tomato paste and garlic and cook for 2 minutes. Stir in Marsala and chicken broth and bring to a simmer. Simmer 5 to 6 minutes, or until reduced by half.

  3. Reduce heat to low. Stir in remaining 3 Tbsp. butter until melted. Season to taste with salt and pepper. Pour sauce over chicken and garnish with parsley. Serve with egg noodles or crusty bread, if desired.

TIP: If thin-cut chicken is not available, slice 3 regular chicken breasts in half horizontally to about 1/2-inch thickness to create 6 pieces.

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