Chicken Marsala

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz cremini mushrooms
• 2 shallots
• 2 clove garlic
• ¾ cup Marsala wine
• ½ cup chicken broth
• 2 tbsp fresh parsley (optional)

Steps

1. Slice chicken breasts horizontally to create 8 thin cutlets. Season flour with salt and pepper, then dredge chicken cutlets in the seasoned flour, shaking off excess.
2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Add sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes. Add minced shallots and garlic, cooking for another 1-2 minutes until fragrant.
4. Pour in Marsala wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat and simmer for 3-5 minutes, allowing the sauce to thicken slightly.
5. Stir in chicken broth and bring back to a gentle simmer. Return cooked chicken cutlets to the skillet, coating them in the sauce.
6. Heat through for 2-3 minutes. Garnish with fresh parsley, if desired, and serve immediately.