Ingredients: • 2 tbsp. butter
• 1 sprig thyme • 3 cloves garlic, smashed • 1 cup oyster or shiitake mushrooms, sliced • Salt and pepper • 2 boneless, skinless chicken breasts • 2 cups flour • 1 tbsp. olive oil • 1 cup sweet Marsala wine • ¼ cup heavy cream
Melt the butter in a nonstick pan over medium heat. Add the thyme and let it heat through, then add the garlic and the sliced mushrooms. Season the entire pan with salt and pepper and cook until the mushrooms begin to brown and crisp, about 5 minutes.
Meanwhile, pound the chicken breasts with a mallet until they are about ½ inch thick. Dredge each chicken breast in flour and shake off the excess.
Heat the olive oil over medium-high heat in a separate nonstick pan. Add the floured chicken breasts and cook them for about 2 minutes on each side. Add the wine to the pan and let it start to reduce, then add the mushroom, garlic, and thyme mixture to the chicken pan, along with the heavy cream. Cook over medium heat until the cream has reduced and thickened. Remove the chicken from the pan and serve topped with the remaining sauce.
Parmesan-Herb Crusted Acorn Squash
Recipe: Mix 2 minced garlic cloves, 2 tablespoons each of chopped oregano, rosemary, and sage, the zest of 1 lemon, ½ cup grated parmesan, 3 tablespoons each panko breadcrumbs and olive oil, salt, and red pepper flakes. Pat onto wedges of acorn squash. Bake in a single layer at 450 degrees, 15 to 20 minutes.
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