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Chicken Marsala
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| 2 Tbs | olive oil |
| 1 lb | boneless chicken breasts or thighs |
| 1 cup | mushrooms, fresh, sliced |
| 1 tsp. | thyme |
| 1/2 tsp | garlic salt |
| 1/4 tsp. | pepper |
| 2 Tbs. | minced garlic |
| 2/3 cup | chicken broth |
| 2/3 cup | Marsala wine |
| 3 Tbs | brown gravy mix |
Heat oil in large skillet over medium heat. Pack chicken pieces dry. Season both sides with garlic salt, pepper and thyme. Sauté chicken in oil until golden on each side, about 2 - 3 mins. per side.
Remove chicken to plate. Add mushrooms and garlic to skillet and sauté until mushrooms are tender and releasing liquid, about 5 mins.
Whisk chicken broth, Marsala wine and brown gravy mix in bowl until blended. Add liquid to mushrooms and simmer until mixture bubbles and thickens. Add chicken and reduce heat. Cover and simmer until chicken is cooked through, about 5 mins.
Serve with mashed potatoes.
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