Chicken Marsala

Ingredients

• 1½ lb boneless skinless chicken breasts
• ½ cup all-purpose flour
• Salt and pepper to taste
• 3 tbsp olive oil
• 3 tbsp butter, divided
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• ¾ cup dry Marsala wine
• ½ cup chicken stock
• 2 tbsp chopped fresh parsley

Method

1. Slice the breasts in half horizontally and pound them to an even ½-inch thickness.
2. Season the cutlets with salt and pepper, then dredge them in flour and shake off the extra.
3. Heat the oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken until golden, 3 to 4 minutes per side, until it reaches 165°F. Move it to a plate.
4. Add 1 tablespoon of butter and the mushrooms and cook until browned, about 5 minutes. Stir in the garlic for 30 seconds.
5. Pour in the Marsala and stock, scrape the pan, and boil until reduced by about half, 4 to 5 minutes.
6. Swirl in the last tablespoon of butter, return the chicken to warm through, and sprinkle with parsley.

Notes