1/2 cup olive oil
4 ea crushed garlic cloves
4 sprigs thyme
4 ea skin on chicken breast
1/2 lb uncooked penne
1 lb crimini mushrooms, cleaned
1 bunch parsley
1 cup heavy cream
1 cup marsala wine
to taste salt and pepper
1 ea minced clove of garlic
1 tbs chopped fresh thyme
Marinate the chicken breasts in the olive oil with thyme and garlic, preferably overnight, but for at least 4 hours.
Preheat the oven to 375 degrees and put a large pot of salted water on for the pasta.
Place a large sauté pan over medium high heat to sear your chicken. Remove chicken from marinade and pay dry with paper towels, thoroughly season both sides with salt and pepper.
Place chicken in the hot pan skin side down for 4 minutes or until golden brown, then flip and sear for another 4 minutes. Transfer to a roasting rack or sheet tray and finish in the oven for approximately 30 minutes, or until an internal temperature of 165 degrees. Remove from the oven and tent loosely with foil to rest.
While chicken is baking, cut mushrooms into 1/4s and sauté in a little olive oil in the same pan with garlic and thyme until cooked through. Meanwhile, cook penne in boiling salted water until al dente, drain and reserve 4 cups of the pasta water.
Remove mushroom pan from the heat, and add the Marsala wine (watch out for flame ups) and cook off the alcohol, then add the cream and reduce slightly. Add the cooked pasta to the pan and enough liquid to make a creamy, but not too thin, sauce. Finish by stirring in chopped parsley, slicing the chicken breast and serving it on top.