Chicken Marsala

4 chicken breasts
olive oil

Spice Rub for Chicken:
1 1/2 tsp salt
1 tsp each of pepper, thyme, oregano
1/2 tsp each of garlic powder and onion powder

Sauce:
1/3 c. butter
4 oz. diced pancetta
1 shallot, minced
3 cloves garlic, minced
6 oz. canned mushrooms, drained
1/4 c. dry marsala wine
1 c. chicken broth
1 T corn starch
2 T water
1/4 c. heavy cream

Butterfly chicken breasts with sharp knife then pound thin with mallet. In skillet, heat olive oil over medium high heat. Mix all spices together in small bowl. Coat spice rub evenly over tops and bottoms of chicken. Brown chicken in skillet until browned on both sides. It does not have to get done all the way through. Take chicken out of skillet.

Lower heat for skillet and melt butter. Cook pancetta for a few minutes in butter then add shallot, garlic, and mushrooms in and let cook for about 2-3 minutes. Pour in marsala wine and let it cook for a little bit- about 5 minutes. Pour in chicken broth and let cook for about 10 more minutes. In small bowl, mix corn starch and water together. Pour into sauce to thicken it up a little. Stir while pouring it in so sauce will not stick to bottom. Stir in heavy cream. Put chicken back into skillet and cover with sauce. Let it cook for a little longer until chicken is done in middle. (If you won't be eating for a little while and you need to keep it warm in the oven at about 275 degrees, just put the chicken into a pan and pour sauce over.) Serve over garlic mashed potatoes.