Chicken Marsala

Six Boneless Skinless Chicken Breasts
Or
6 chicken breasts / bone-in
Large Handful of Basil
Small Handful of Thyme
Small Handful of Oregano
1 teaspoon pepper
2 teaspoons salt
6 cloves garlic
Blend in olive oil to make paste

Rub on boneless skinless chicken and brown in skillet on each side with skillet covered.
Remove and slice. Add mushrooms and onions to skillet and cook until tender.
Add chicken back to pan, add wine and broth, and simmer until chicken is tender.
Thicken with cornstarch in a little water. Add a little sugar and salt if needed.

Do the same with the bone in chicken, covered, 10 minutes each side.
Add mushrooms and onion and cook til tender.
Add wine and broth and simmer until chicken is tender.
Thicken with cornstarch and a little water. Add a little sugar and salt if needed.


Sauce

1 cup diced ham
1 cup Marsala Wine
4 cups Chicken Broth
2 Onions, diced
16 oz mushrooms, sliced