3 lb boneless skinless chicken breast
6 tbsp flour
Salt and pepper and season-all
2 tbsp olive oil
6 tbsp butter
1 large package of mushrooms (sliced)
1 small onions (finely chopped)
2 cloves garlic (minced)
1 1/3 cup chicken broth
1 1/3 cup marsala wine
1/8 cup whiskey
1 1/3 cup heavy cream
2 tsp chopped thyme
2 tbsp chopped parsley
Place chicken breast in ziploch bag, seel and pound. Place flour, salt, pepper, and season-all in ziploch bag. Add the chicken seal tightly and shake to coat evenly.
Heat oil and 4 tbsp butter in large skillet over medium to high heat. Place coated chicken in skillet and cook until golden on each side.
Melt remaining butter in a skillet. Add mushrooms and cook, stirring frequently, until mushrooms begin to brown. Add whiskey and cook for an additional minute. Add onion, garlic, salt, and cook for 1-2 minutes. Add broth, wine, heavy cream, thyme, salt and pepper. Bring the liquid to a boil, the reduce heat to medium and gently boil uncovered.
When sauce is reduced to half, slightly thickened and darkened (about 10-15 minutes), add chicken and juice to skillet. Reduce heat to low and simmer until sauce thickens a bit more, 2-3 minutes. Sprinkle with parsley and serve.