Chicken Marsala

I seem to be on this Italian kick as of late, and why not?  Italian food is one of the best home comfort foods that you can do.  There are so many easy and tasty dishes that you can make at home using simply, yet flavorful ingredients.  I really love this dish cause it's super easy to make and doesn't require a lot of prep or ingredients.  I don't think Lachlan and Jennifer are fans of food with alcohol, usually, but I think this is a good dish so I'm gonna feature it!  I like to marinate the chicken here vs. dredging it in flour cause I think you get a better flavor, and it's not as messy.  Serve this with simple white rice or some Parmesan polenta if you like.

For the Chicken:
4 - 6 oz Boneless Chicken Breasts
1/4 Cup Extra Virgin Olive Oil
1 Tbs Dry Vermouth
2 tsp Freshly Chopped Garlic
1/2 tsp Dried Thyme
1/2 tsp Turmeric
Pinch of Cheyenne
Kosher Salt and Freshly Ground Pepper to Taste

For the Sauce:
1/2 Cup Marsala Wine
1 1/2 Cups Chicken Stock
1/2 Cup Heavy Cream
Chopped Green Onions for Garnish

In a medium glass or plastic container, add olive oil, garlic, thyme, turmeric, Cheyenne, kosher salt and pepper and the vermouth.  Whisk to combine.  Add chicken pieces and coat all sides well.  Refrigerate overnight.  Bring chicken out for about 1/2 hour to come up to room temperature.  Place a large saute pan over medium high heat.  Add chicken and cook for about 2 minutes per side, transfer to the oven and bake for 8 to 10 minutes.  Remove chicken  from pan and set aside covered with foil to keep warm.  Place the pan back over medium high heat and delgaze with Marsala wine.  Scrap up the bits from the bottom of the pan and simmer for 2 minutes.  Add stock and reduce by half, about 3 to 5 minutes.  Finally add cream and simmer till thickened and can coat the back of a spoon, about 3 more minutes.  Return chicken to pan and simmer for a couple of minutes to warm through.  I like to remove the chicken and slice it on a bias into 1/3" slices.  Pour sauce over and serve with white rice and garnish with green onions.