Chicken Marsala

Ingredients

• 2 large boneless, skinless chicken breasts, halved horizontally into 4 cutlets
• 1/2 cup all-purpose flour
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 1/3 cup heavy cream
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Place each chicken cutlet between plastic wrap and pound to an even 1/4 inch thickness. This ensures the thin cutlets cook through fully in the short time it takes to brown them.
2. Season both sides with half the salt and half the pepper. Spread the flour on a plate and dredge each cutlet, shaking off the excess so only a thin coat remains.
3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat until melted and shimmering.
4. Cook the cutlets in batches (do not crowd the pan) for 3 minutes per side, until golden brown and reaching 165F. Transfer to a plate and tent with foil.
5. Add the remaining 2 tablespoons butter to the same skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 6 to 7 minutes, until they release their liquid, it evaporates, and they turn golden brown; do not stir too often or they will steam instead of browning.
6. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
7. Carefully pour in the Marsala wine (it may bubble up) and scrape the bottom of the pan with a wooden spoon to release the browned bits. Simmer for 3 to 4 minutes, until the wine reduces by about half and smells less sharply of alcohol.
8. Add the chicken broth and the remaining salt and pepper, and simmer for another 4 to 5 minutes, until the sauce reduces and slightly thickens.
9. Reduce the heat to low and stir in the heavy cream, simmering gently for 2 minutes; do not let it boil hard, since a hard boil can cause the cream to separate.
10. Return the chicken cutlets and any accumulated juices to the skillet, spooning the sauce over the top, and simmer for 2 to 3 minutes until heated through.
11. Garnish with fresh parsley and serve immediately over mashed potatoes, pasta, or with crusty bread to soak up the sauce.

Nutrition

Calories	440
Protein	33.0 g
Fat	26.0 g
Carbs	14.0 g
Fiber	1.0 g
Sodium	610 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.