Source: Joy of Kosher


  • flour1 cup
  • dried thyme1 teaspoon
  • kosher salt1 teaspoon
  • freshly ground black pepper1/2 teaspoon
  • olive oil 4 teaspoons
  • thinly sliced mushrooms2 cups
  • chicken cut into 1/4 strips1 & 1/2 lbs.
  • Marsala wine1/2 cup
  • Manischewitz All Natural Chicken Broth1/4 cup

Preparation Instructions:

  1. Combine flour, thyme, salt, and pepper in a shallow bowl.
  2. In a 12-inch skillet, heat 2 tablespoons oil over medium high heat. Add mushrooms and cook for 10 minutes.
  3. Transfer the mushrooms to a small bowl and set aside.
  4. Heat remaining 2 tablespoons oil in the skillet. Dip chicken in flour mixture. Shake off excess flour and place chicken in hot oil. Do not crowd chicken or it will steam instead of brown. Cook for 5 minutes on each side. Transfer to a platter and cover with foil to keep warm.
  5. Once all of the chicken has been cooked, add wine to the skillet, stirring up all of the browned bits and pieces. Increase heat to high and continue cooking for 2 minutes.
  6. Stir in broth, and cook for 3 minutes more or until sauce thickens. Return mushrooms to pan and heat through.
  7. Pour sauce over chicken and serve with Garlic Mashed Potatoes.