Flour Seasoning

• ⅓ c all-purpose flour
• 1/2 t Italian seasoning
• 1 t onion powder
• 1 t garlic powder

Chicken Marsala

• 2 chicken breasts
• salt and pepper
• 1 T cooking oil
• 2 T butter (unsalted)
• 4 oz brown mushrooms, sliced
• 1 T garlic, finely chopped
• 4 sprigs thyme, stems removed
• 3/8 c red grape juice
• 1/8 c red wine vinegar
• 3/4 c chicken stock
• 1/2 – 3/4 c heavy cream
• salt
• pepper
• 2 T parsley, chopped finely

In a shallow pan, mix together flour, Italian seasoning, onion powder, and garlic powder. Cut chicken breasts horizontally into 4 flat fillets. Place between two layers of plastic wrap and pound until about 1/2-inch thick. Pat dry with a paper towel and dredge the chicken in flour mixture on each side until coated. Shake off excess flour.

Heat oil in a frying pan over medium-high heat. Fry chicken on both sides until golden brown — about 4 to 5 minutes per side. Remove chicken from skillet and place on a plate.

Add butter to the skillet. Once melted, add mushrooms and saute for about 2-3 minutes. Add garlic and thyme and continue cooking for 3-5 more minutes, stirring occasionally.

Pour in grape juice, vinegar, chicken stock, and heavy cream, stirring and scraping the pan well, until it is fully incorporated. Stir for about 1-2 minutes or until slightly thickened . Lightly season with salt and pepper.

Return chicken back to skillet, turning to coat. Bring to a boil and let it simmer 4-5 minutes or until thickened. Adjust seasonings to taste. Sprinkle with parsley.

Remove from heat and serve over pasta, rice, or mashed potatoes.