Chicken Marsala

Ingredients

chicken breastspounded to 1/4-inch thickness

Pescatarianextra-firm tofu pressedpat dry, sear longer for color

3 lb3 lb

all-purpose flour

6 tbsp

salt

to taste

black pepperfreshly ground

to taste

olive oil

2 tbsp

unsalted butter

Veganolive oil

6 tbsp6 tbsp

bella or button mushroomspre-sliced

16 oz

shallotsfinely chopped

6 tbsp

garlicminced

4 cloves

chicken broth

Pescatarianvegetable broth

4 cup1 1/3 cup

dry Marsala wine

1 1/3 cup

heavy cream

Veganfull-fat coconut milk

1 1/3 cup1 1/3 cup

fresh thymechopped

4 tsp

fresh Italian parsleychopped

4 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.