Chicken Marsala

Ingredients

• 4 chicken breast cutlets thin sliced
• salt and freshly ground black pepper to taste
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons unsalted butter, divided
• 8 ounces cremini or button mushrooms, cleaned and thinly sliced
• 2 cloves garlic, minced
• 2/3 cup dry Marsala wine
• 2/3 cup low-sodium chicken broth or water
• 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme leaves)
• 1 tablespoon finely chopped parsley, optional, for garnish

Directions

1. Pat the chicken dry with paper towels, place between two pieces of parchment paper and pound to 1/4 inch thickness with mallet or rolling pin
2. Season the chicken with salt and pepper and dust both sides with flour.
3. Heat 2 tablespoons olive oil and 1 tablespoon butter in a 12 inch skillet over medium-high heat.
4. Add chicken cutlets to the skillet in a single layer and cook about 4 minutes on each side. Transfer chicken to a serving plate and cover with foil.
5. Add the remaining 1 tablespoon of olive oil and the mushrooms to the pan and cook, stirring occasionally until golden brown, about 4 minutes.
6. Add the garlic and the remaining 1 tablespoon of flour and cook until the garlic is fragrant, about 30 seconds.
7. Add the Marsala and simmer until reduced by half, about 1 minute, scraping any browned bits from the pan.
8. Add the both and thyme and cook until slightly thickened, 3 to 4 minutes.
9. Add the remaining tablespoon of butter and swirl to melt and combine all ingredients. Remove from heat.
10. Add the chicken to the pan and spoon sauce over. Garnish with parsley and serve.