Chicken Marsala

1/2 cup flour
1 teaspoon salt
1/2 teaspoons cayenne pepper
1 teaspoons paprika
2 teaspoons dry thyme
1 pound chicken breast tenderloins
2 tablespoons olive oil
3 tablespoons butter
4 cups sliced mushrooms - I like to use cremini but use your favorite fresh mushroom
3 cloves of garlic - minced
3/4 cup Marsala wine
1 & 1/4 cup chicken stock
Salt and fresh ground black pepper - to adjust seasoning at the end
4 tablespoons fresh chopped Italian flat leaf parsley

*Mix together the flour, salt, cayenne, paprika and thyme in a large bowl. Add chicken and toss to coat. Heat the oil in a large skillet over medium heat. Add 1 tablespoon of the butter and cook the chicken breasts until browned on both sides. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are brown around the edges. Add the Marsala wine and bring to a low boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 minutes. Swirl in the remaining 1 tablespoon of butter, adjust seasoning with salt and pepper. Garnish with parsley and serve.

Serves 4-5