Chicken marsala with sage and thyme (minor modifications by me to make it nondairy)
3/4 cup chicken broth
3 tablespoons finely chopped shallot
5 tablespoons margarine
12 ounces mushrooms, thinly sliced
1 – 2 teaspoons finely chopped fresh sage
1 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup all purpose flour
4 skinless boneless chicken breast halves
2 tablespoons extra virgin olive oil
3/4 cup marsala wine
1/2 cup nondairy creamer
1 teaspoon fresh lemon juice
Cook shallots in 3 tablespoons margarine in large skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt and pepper, and cook, stirring occasionally, until liquid from mushrooms is evaporated and they begin to brown, 6 – 8 minutes. Remove from heat.
Put flour in a wide shallow bowl, add salt, pepper, garlic powder, and mix. Pat chicken dry, then dredge in flour, 1 piece at a time, shaking off excess.
Heat 1 tablespoon each of oil and margarine in large heavy skillet over moderately high heat, then saute the chicken, turning over once, until golden and just cooked through. Transfer cooked chicken to a large heatproof platter and place in 200 degree F oven to keep warm.
Add 3/4 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add broth, creamer, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 – 8 minutes. Add lemon juice and remaining 1 teaspoon sage and thyme leaves. Serve chicken with sauce. Makes 4 servings.