½teaspoonsalt, (add more according to your liking)
2teaspoonfresh thyme leaves, (equal ½ teaspoon dried thyme)
black pepper, (to taste)
chopped fresh parsley , (to serve)
Put the chicken fillets side-by-side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about ¼-inch thick.
Place flour, salt, and pepper in a zip lock bag or large bowl. Add the chicken into the bag and coat the chicken evenly with the flour.
Heat the oil and butter over medium-high heat in a large skillet. Add the flour-dredge chicken fillets into the pan. Be sure to shake off the excess flour.Work in batches, cook the chicken for 3-4 minutes on each side or until golden. Transfer the chicken into a large platter. Set aside.
Lower the heat to medium. Use the same pan with the remaining chicken grease. Melt 2 tablespoon of butter then cook mushrooms and sage for about 3 minutes. Add minced garlic and shallots, keep stirring for about 2 minutes.
Pour in the broth and wine. Simmer for a few minutes to reduce the sauce slightly. Add heavy cream, dried basil, fresh thyme, and salt. Simmer gently until the sauce is thickened and reduced by about half.
Add the chicken back into the pan, lower the heat to low and simmer for about 4-5 minutes or just until the chicken is heated and cooked through. Serve with chopped parsley and enjoy.
I purchased dry Marsala wine from my local Trader's Joe.