2 tbsp olive oil 4 chicken breasts 1/2 tsp salt 1/4 tsp pepper 8 oz mushrooms 3 cloves garlic 1/2 cup marsala 1/2 cup broth 1 cup heavy cream 1/4 tsp rosemary 1/4 tsp thyme
In large skillet, cook chicken breasts on both sides until golden and 165F internally then remove and set aside.
In the same skillet, saute the mushrooms and garlic until tender.
Add the marsala and cook for 2 minutes, then add in broth, cream, dried thyme, and dried rosemary and simmer for 10 minutes.
Add chicken back to skillet and simmer for 2-3 minutes before serving.