6-8 boneless, skinless chicken thighs, seasoned on both sides with sea salt and black pepper
4 large shallots, chopped
8 oz. fresh, organic mushrooms, chopped
4 Tablespoons organic butter
1/2 cup white wine
1/4 cup Marsala wine
Sea salt and fresh cracked pepper
- In large skillet on medium, melt 3 Tablespoons butter; add chicken thighs and cook each side of chicken thigh for 6-8 minutes.
- Remove chicken to separate pan.
- To original pan, add 1 Tablespoon butter, shallots, and chopped mushrooms, stirring to scrape pan; cook for 3-4 minutes.
- Add white wine and Marsala wine, along with meat juice from pan holding chicken, stir and simmer 3-5 minutes to thicken.
