INGREDIENTS:

• 3 (6-ounce) boneless, skinless chicken breasts
• 3 garlic cloves
• 4 ounces button mushrooms, stemmed and sliced
• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 2 teaspoons dried thyme
• 3 tablespoons canola oil, divided
• 2/3 cup baby portobello mushrooms, stemmed and sliced
• 5 ounces shiitake mushrooms, stemmed and sliced
• 3 dried apricots, thinly sliced
• 1 cup sweet marsala wine
• 1 cup chicken broth
• 1 teaspoon balsamic vinegar
• 3 medium shallots, diced
• 1 leek, white and light green parts diced

INSTRUCTIONS:

1. Place a chicken breast between two pieces of plastic wrap and use a meat tenderizer to flatten to ½-inch thickness. Repeat with the remaining chicken breasts.
2. On a plate, combine the flour, cornstarch, black pepper, salt, cayenne pepper, and thyme.
3. Heat 2 tablespoons of the canola oil in a large saute pan or skillet over medium-high heat. Dredge a chicken breast in the flour mixture and shake off any excess. Place in the hot pan and pan-fry until both sides of the chicken breast are golden brown, about 5 minutes per side. Remove the chicken and place on a plate. Repeat with the remaining chicken breasts.
4. When all of the chicken is cooked, add the remaining 1 tablespoon of canola oil to the pan, along with the shallots, leek, and garlic. Saute for about 3 minutes, until fragrant and lightly browned. Add the button, portobello, and shiitake mushrooms and cook until they have slightly browned, about 10 minutes. Add the dried apricots.
5. Deglaze the pan with the sweet marsala wine, scraping the bottom to loosen any brown bits, and bring to a boil. Pour in the chicken broth and balsamic vinegar and bring to a simmer. Cook until the sauce has reduced by a quarter.
6. Return the chicken to the skillet and warm through. Taste and season with additional salt or pepper if needed.

Here are a few variations you can try for this recipe:

1. Creamy Mushroom Marsala Chicken:

• Add 1/2 cup heavy cream to the sauce for a rich and creamy version.
• Reduce the chicken broth to 3/4 cup to compensate for the added creaminess.
• Optionally, sprinkle some grated Parmesan cheese on top before serving.

2. Marsala Pork Medallions:

• Substitute the chicken breasts with pork tenderloin, cut into medallions.
• Adjust the cooking time for the pork medallions as needed, as pork may take slightly longer to cook.
• Consider using sage as an additional herb to complement the pork.

3. Vegetarian Mushroom Marsala:

• Omit the chicken or pork and make it a vegetarian dish.
• Use vegetable broth instead of chicken broth.
• You can add more variety of mushrooms, such as shiitake, cremini, or even wild mushrooms.

4. Marsala Mushroom Pasta:

• Cook the chicken and mushroom mixture as instructed.
• Toss the sauce with cooked pasta, such as fettuccine or linguine, for a delightful pasta dish.
• Add some freshly grated Parmesan cheese and chopped fresh parsley for extra flavor.

5. Marsala Mushroom Risotto:

• Prepare a creamy mushroom risotto as a base for the marsala mushrooms.
• Serve the marsala mushrooms on top of the risotto, creating a delicious and comforting combination.

6. Marsala Mushroom Pizza:

• Use the marsala mushroom mixture as a pizza topping.
• Spread the mushroom mixture over a pre-baked pizza crust, sprinkle with mozzarella cheese, and bake until the cheese is melted and bubbly.