Chicken Marsala

Ingredients

• 2 large boneless skinless chicken breasts, halved horizontally into 4 cutlets
• 1 tsp salt and 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 3 tbsp butter, divided
• 8 oz cremini mushrooms, sliced
• 1 shallot, minced
• 2 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 1/4 cup heavy cream (optional)
• 2 tbsp chopped parsley
• 8 oz fettuccine, cooked, to serve

Steps

1. Pound the cutlets to an even 1/4-inch thickness, season with salt and pepper, and dredge in flour, shaking off the excess.
2. Heat the oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken until golden and cooked through, 3 to 4 minutes per side. Move to a plate.
3. Add 1 tbsp butter and the mushrooms and cook until browned, about 6 minutes. Add the shallot and garlic for 1 minute.
4. Pour in the Marsala, scraping up the browned bits, and simmer until reduced by half. Add the broth and simmer until slightly thickened, 4 to 5 minutes.
5. Stir in the cream if using and the last tablespoon of butter. Return the chicken and its juices and simmer 2 minutes to warm through.
6. Sprinkle with parsley and serve with fettuccine, spooning the sauce over both.

TipUse dry Marsala, not sweet, for a savory sauce. A dry sherry works in a pinch.