Chicken Marsala

Ingredients

• 2 large boneless skinless chicken breasts, halved horizontally
• 0.5 cup all-purpose flour
• 1 teaspoon kosher salt and black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 0.75 cup dry Marsala wine
• 0.5 cup chicken stock
• 0.25 cup heavy cream(optional)
• 2 tablespoons fresh parsley, chopped

Instructions

1. 1

   Place the chicken cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness.

2. 2

   In a shallow bowl, whisk together the flour, salt, and pepper; dredge each chicken piece in the mixture, shaking off excess.

3. 3

   Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering.

4. 4

   Sear the chicken in batches for 3-4 minutes per side until golden brown and cooked through, then remove to a plate.

5. 5

   In the same skillet, melt the remaining butter and add the mushrooms, sautéing until they release their moisture and turn brown.

6. 6

   Pour in the Marsala wine and chicken stock, scraping the bottom of the pan to release the flavorful browned bits.

7. 7

   Simmer the sauce for 5-7 minutes until reduced by half, then stir in the heavy cream if using.

8. 8

   Return the chicken to the pan, spooning the sauce over the cutlets, and garnish with fresh parsley before serving.