Chicken Marsala

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 3/4 cup all-purpose flour
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 10 ounces cremini or white button mushrooms, sliced
• 1 small shallot, minced (or 2 cloves garlic)
• 3/4 cup dry Marsala wine
• 3/4 cup low-sodium chicken broth
• 2 tablespoons heavy cream (optional)
• 2 tablespoons chopped fresh parsley

Before you cook

• Slice each chicken breast in half horizontally to make 2 thinner cutlets, for 8 pieces total
• Place cutlets between sheets of plastic wrap and pound to an even 1/4-inch thickness
• Pat the cutlets dry with paper towels
• Season both sides of each cutlet with salt and pepper
• Spread the flour on a plate
• Slice the mushrooms about 1/4 inch thick
• Mince the shallot
• Measure out the Marsala wine and chicken broth into separate cups so they're ready to pour

Steps

1. Dredge each chicken cutlet in the flour, shaking off the excess, and set on a clean plate
2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering
3. Lay 3 or 4 cutlets in the skillet without crowding them
4. Sear the cutlets for 2 to 3 minutes until golden brown on the first side
5. Flip the cutlets and cook 2 to 3 minutes more until just cooked through
6. Transfer the cooked cutlets to a clean plate and tent loosely with foil
7. Repeat the dredging and searing with the remaining cutlets, adding a bit more oil if the pan looks dry
8. Add 1 more tablespoon of butter to the now-empty skillet over medium-high heat
9. Add the sliced mushrooms and spread them out in a single layer
10. Cook the mushrooms without stirring too much for 4 to 5 minutes until they are browned and have released their liquid
11. Add the minced shallot and cook, stirring, for 1 minute until fragrant
12. Pour in the Marsala wine and scrape the bottom of the pan with a wooden spoon to release the browned bits
13. Let the wine bubble and reduce by about half, roughly 3 to 4 minutes
14. Pour in the chicken broth and bring the sauce back to a simmer
15. Simmer the sauce for 4 to 5 minutes until it has reduced and thickened slightly
16. Stir in the heavy cream if using
17. Return the chicken cutlets and any accumulated juices to the skillet
18. Spoon the sauce and mushrooms over the chicken and simmer for 2 minutes to warm everything through
19. Turn off the heat and swirl in the remaining 2 tablespoons of butter until glossy
20. Taste the sauce and add a pinch more salt if needed
21. Sprinkle with chopped parsley before serving