My favorite EVER! Here's something for you boneless-skinless haters to try. Maybe it'll change your mind.
4 boneless skinless chicken breasts
10 ounces sliced mushrooms (baby portabellas are good!)
1 tablespoon garlic, chopped
1 cup all-purpose flour
5 tablespoons butter
1/2 cup marsala wine
1/2 cup chicken stock
1/8 teaspoon marjoram
1/8 teaspoon thyme
1/8 teaspoon ground sage
1 tablespoon parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Wash and trim chicken breasts to prepare for the dish. Pound out each chicken breast between saran wrap to 1/4 inch thickness. Slice chicken breast into strips or little chunks, whichever you prefer.
In a bowl, mix together flour, salt, and pepper.
Melt 3 tablespoons of your butter in a large skillet over a medium-high heat. Coat chicken pieces with flour mixture and lightly brown in skillet. Turn after 2 minutes or so, ensuring both sides are lightly browned.
Transfer the chicken to a shallow dish and cover the dish tightly with plastic wrap
so that no steam can escape. This will seal the moisture into the chicken. Important step!
Add remaining butter to the same skillet. When the butter is melted, add garlic, thyme, marjoram, and sage. Add washed and sliced mushrooms to the skillet. Toss mushrooms so that they are coated evenly in the pan with the melted butter and spice mixture. Cook until lightly browned, about 2-3 minutes.
After the mushrooms are browned, return the chicken to the skillet. Add the marsala. Bring to a light boil for 5-7 minutes to cook off some of the wine and ensure that your mushrooms and chicken soak some up. Yum!
Add chopped parsley and chicken stock to the mixture. Bring to a light boil again. Then reduce to a medium–low heat to simmer the chicken until it is cooked through.
Last but not least, I thicken my sauce a little at the end with about a teaspoon of cornstarch. Serve immediately. This dish is great over egg noodles or rice. Enjoy!