1 package of whole cut up chicken ( about 3 lbs )
1 package of white button mushrooms
3 cloves of garlic , minced
3-4 shallots , diced
8 sprigs of thyme
1 1/2 cup of marsala wine
1 cup of chicken broth
1 stick of unsalted butter
cornstarch (to thicken the sauce )
1. Season chicken with salt and pepper , add about 3 tbsp. olive oil in a pot , brown on both side , about 5 minutes on each side .Set aside .
2. In the same pot , add the garlic , shallots and thyme , along with the mushrooms , cook until mushrooms is a little brown , add the chicken broth and marsala wine . Scrape off the brown bits , let it boil .
3. Put the chicken back into the pot , slice butter and put them on top of each chicken , cover with the lid askew .Cook for 30-35 minutes until it’s done . Once it’s done , thicken the sauce with cornstarch mix with water til it reaches your preference consistency .
Serve with penne pasta .