Chicken Marsala

Ingredients

2 large chicken breasts, cut in half horizontally to form 4 pieces

¼ cup all purpose flour

1 tsp salt

½ tsp garlic powder

½ tsp pepper

2 tbsp olive oil

3 tbsp butter, divided

8 oz cremini mushrooms, sliced

¼ cup diced onion

2 tsp minced garlic

⅔ cup dry Marsala Wine

¾ cup chicken broth

⅔ cup heavy cream

2 tbsp parsley, chopped

Instructions

Cover the halved chicken breast with a sheet of parchment paper or plastic wrap on a cutting board and use a heavy rolling pin or meat mallet to pound chicken breasts to an even and thin thickness.

Add the flour, ½ tsp salt, garlic powder and pepper to a zip-close bag and shake to combine. Add the chicken breasts one at a time to coat in flour mixture, then shake off any excess flour and set aside. Discard any remaining flour.

Heat a large skillet over medium-high heat and add in 2 tbsp olive oil and 1 tbsp butter. Once hot, sear the chicken breasts for about 3 to 5 minutes per side, or until golden brown and cooked through. You may have to do this in two batches if your skillet is smaller. Set the chicken on a plate and keep warm.

To the same skillet you just cooked the chicken, add in the remaining 2 tbsp of butter over medium heat. Add in the mushrooms and cook until browned about 3 minutes. Add in the onion and garlic and season with more salt to taste. Cook until onions are tender, about 3 more minutes.

Pour in the Marsala wine and scrape any browned bits off the bottom of the pan. Add in the chicken broth and heavy cream and stir. Reduce heat to a simmer and let sauce cook until it's reduced slightly and thickened, about 7 minutes.

Add in the chicken breasts and any juices from the plate and heat chicken through. Top with freshly chopped parsley and enjoy right away.