Chicken Marsala

Ingredients

chicken breasts pounded to 1/4-inch thickness

3/4 lb

all-purpose flour

1 1/2 tbsp

salt

to taste

black pepper freshly ground

to taste

olive oil

1/2 tbsp

unsalted butter

1 1/2 tbsp

bella or button mushrooms pre-sliced

4 oz

shallots finely chopped

1 1/2 tbsp

garlic minced

1 cloves

chicken broth

1 cup

dry Marsala wine

1/3 cup

heavy cream

1/3 cup

fresh thyme chopped

1 tsp

fresh Italian parsley chopped

1 tbsp

Method

1. 01Pound chicken breasts to 1/4-inch thickness if not already done.
2. 02Combine flour, 3/4 tsp salt, and 1/4 tsp pepper in a ziplock bag. Add chicken, seal, and shake to coat evenly.
3. 03Heat oil and 2 tbsp butter in a large skillet over medium-high heat. Add floured chicken, shaking off excess, and cook turning once until golden and just cooked through, 5 to 6 minutes total. Transfer to a plate.
4. 04Melt remaining 1 tbsp butter in the pan. Add mushrooms and cook stirring frequently until beginning to brown, 3 to 4 minutes.
5. 05Add shallots, garlic, and 1/4 tsp salt. Cook 1 to 2 minutes more.
6. 06Add broth, Marsala, cream, thyme, 1/4 tsp salt, and 1/8 tsp pepper. Scrape up brown bits with a wooden spoon. Bring to a boil, then reduce heat to medium.
7. 07Gently boil uncovered until sauce is reduced by about half, slightly thickened, and darkened, 10 to 15 minutes.12 min
8. 08Return chicken and any accumulated juices to the pan. Reduce heat to low and simmer until warmed through and sauce thickens a bit more, 2 to 3 minutes.
9. 09Sprinkle with parsley and serve.