Chicken Marsala

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 3 tbsp all-purpose flour
• salt
• black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 1 package of sliced button mushrooms
• 1 medium shallot finely chopped
• 2 cloves garlic minced
• 2/3 cup chicken broth
• 2/3 cup dry Marsala wine
• 2/3 cup heavy cream
• 2 tsp chopped fresh thyme
• 2 tbsp chopped fresh parsley

Directions

1. Pound chicken breast to 1/4 in thickness.
2. Place the flour, 3/4 salt, 1/4 and pepper in a bag.
3. Add the chicken to the bag, seal bag tightly, and shake to coat chicken evenly.
4. Heat the oil and 2 tbsp of butter in a large skillet over medium-high heat.
5. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
6. Melt the remaining butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 tsp of salt, cook for 1 to 2 minutes more.
7. Add the broth, Marsala, heavy cream, thyme, 1/4 tsp salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, about 15 minutes.
8. Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.