Instructions
- Pat Chicken breasts dry and season generously with Salt and Black pepper.
- Heat Olive oil in a large, oven-safe skillet over medium-high heat. Place Chicken breasts skin-side down and sear for 6-8 minutes, until golden brown and crispy. Flip and sear for another 3-4 minutes. Remove Chicken from skillet and set aside.
- In the same skillet, melt Butter. Add Garlic and cook for 1 minute until fragrant.
- Add Mixed wild mushrooms and cook until softened and browned, about 8-10 minutes. Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom.
- Reduce the wine by half, then stir in Heavy cream and Thyme. Simmer for 5 minutes, until the sauce has thickened slightly.
- Return Chicken breasts to the skillet, nestling them into the Mushroom ragout.
- Sprinkle Gruyère cheese evenly over the Chicken and Mushroom ragout.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-15 minutes, or until the cheese is melted and bubbly and the Chicken is cooked through.
- Serve immediately.
