Chicken Marsala

Serves 4

Ingredients

• 4 (about 6 oz each) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 Tbsp olive oil
• 3 Tbsp unsalted butter
• 8 oz cremini mushrooms
• 1 medium shallot
• 3 garlic cloves
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 1 tsp fresh thyme leaves
• 2 Tbsp fresh parsley

Instructions

1. 1Place chicken breasts between two sheets of plastic wrap and pound to ¼-inch thickness with a meat mallet.
2. 2Mix flour, salt, and pepper on a plate. Dredge each cutlet in the seasoned flour, shaking off excess.
3. 3Heat olive oil and butter in a large skillet over medium-high heat.
4. 4Working in batches if needed, cook chicken cutlets 3–4 minutes per side until golden brown and cooked through (165 °F internal). Remove to a plate and tent with foil.
5. 5Add remaining olive oil and butter to the same skillet. Add sliced mushrooms and cook 5–6 minutes until they release their liquid and begin to brown.
6. 6Finely chop the shallot and mince the garlic; add both to the mushrooms and cook 1 minute until fragrant.
7. 7Pour in Marsala wine, scraping up any browned bits from the pan bottom. Simmer 2 minutes to reduce slightly.
8. 8Add chicken broth and thyme; return to a simmer and cook 4–5 minutes until sauce thickens enough to coat the back of a spoon.
9. 9Return chicken cutlets and any accumulated juices to the skillet. Spoon sauce and mushrooms over the chicken and simmer gently 2 minutes to warm through.
10. 10Remove from heat, swirl in the remaining butter, and sprinkle with chopped parsley before serving.