Chicken Marsala with Mushroom Medley

Thaw frozen chicken tenderloins according to package directions. Pat dry with paper towels.

In a shallow dish, combine 3 tbsp of all-purpose flour with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme.

Dredge the chicken tenderloins in the seasoned flour mixture, shaking off excess. Set aside.

Clean and slice 4 oz of cremini mushrooms and 2 oz of shiitake mushrooms (remove stems from shiitakes first). Finely dice 1 small shallot and mince 2 cloves of garlic.

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent with foil to keep warm.

In the same skillet, add 1 tbsp unsalted butter. Once melted, add the mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.

Add the diced shallot to the mushrooms and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in 1/3 cup of marsala wine, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce by half, about 3-4 minutes.

Add 1/4 cup of chicken broth and 1 sprig of fresh thyme. Simmer for 5 minutes until the sauce begins to thicken slightly.

Stir in 2 tbsp of heavy cream and simmer for another 2 minutes. Season with salt and pepper to taste.

Return the chicken to the skillet, spooning the sauce over the top. Warm for 1-2 minutes.

Garnish with 1 tbsp chopped fresh parsley before serving.