|Olive oil||1 1⁄2 Tablespoon|
|Lemon||1 , thinly sliced|
|Fresh skinless and boneless pick of the chick||1 1⁄2 Pound (1 Package, Perdue Fit 'N Easy)|
|Grated parmesan cheese||1 Tablespoon|
|Ground thyme leaves||1⁄2 Teaspoon, crushed|
|Reduced sodium beef broth||1⁄4 Cup (4 tbs)|
|Wild mushrooms||1⁄4 Pound, thinly sliced (Such As Crimini / Shiitake / Oyster)|
|Minced fresh parsley||2 Tablespoon|
|Marsala wine||3 Tablespoon|
|Ground black pepper||To Taste|
Place chicken pieces between sheets of plastic wrap.
Pbund chicken with meat mallet until slightly flattened.
Season with thyme, salt and pepper and set aside.
In large, nonstick skillet over medium heat, heat oil.
Add mushrooms; cook and stir 1 to 2 minutes.
With slotted spoon, remove mushrooms and set aside.
Add chicken to skillet and cook about 5 minutes on each side or until lightly browned.
Remove chicken and keep warm.
With wooden spatula or spoon, stir beef broth and wine into skillet, scraping bottom to incorporate browned bits into pan juices.
Return chicken to skillet; top with mushrooms.
Sprinkle with Parmesan and spoon pan juices over all.
Reduce heat to low; cover skillet and simmer 5 to 10 minutes until chicken is cooked through.