1. sprinkle the chicken with 1/4 teaspoon of the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. add the chicken and cook until browne and cooked through 3-4 minutes on each side. transfer to plate.
2. heat the remaining 1 teaspoon oil in the skillet. add the mushrooms and remaining 1/4 teaspoon salt; cook, stirring occasionally, until three mushrooms are slightly browned, 3-4 minutes. add the shallot and garlic and cook; stirring often until the shallot begin to soften, 2 minutes.
3. add the marsala and broth and cook until the sauce thickens slightly, about 1 minute. return to the chicken to the skillet and cook until heated through, 2 minutes. remove from the heat and stir in the thyme.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 68.4mg||21 %|
|Sodium 153mg||5 %|
|Potassium 660.3mg||17 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 4.5g|
|Protein 30.6g||44 %|
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Calories per serving: 188
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