Chicken Marsala

Ingredients

• 1 1/4 lbs chicken breast ((2 large), or chicken tenders)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/4 cup all-purpose flour ( for dredging)
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 8 oz brown button mushrooms (halved or thickly sliced if very large)
• 1/2 tsp onion powder
• 2 garlic cloves (minced)
• 3/4 cup dry marsala wine ((not sweet))
• 3/4 cup chicken stock (reduced-sodium)
• 1/2 cup heavy whipping cream
• 2 Tbsp parsley (finely chopped)

Method

1. Slice 8 oz of brown mushrooms and set aside.
2. Finely mince 2 large garlic cloves.
3. Chop 2 Tbsp of fresh parsley.
4. Cut 2 large chicken breasts in half lengthwise to make four cutlets.
5. Pound the chicken between plastic wrap to about 1/3 to 1/4 inch thick.
6. Season the chicken all over with 1/2 tsp salt and 1/4 tsp black pepper.
7. Pour 1/4 cup of flour into a shallow bowl, then dip each chicken cutlet, shaking off excess flour.
8. Heat a large skillet over medium heat, add 2 Tbsp olive oil and 1 Tbsp butter.
9. Add the floured chicken to the skillet in a single layer and sauté about 3 minutes per side until golden and cooked through.
10. Remove chicken to a plate and cover with foil to keep warm.
11. Add sliced mushrooms to the skillet with more oil as needed, sauté for 5 minutes until soft and golden.
12. Sprinkle 1/2 tsp onion powder and add minced garlic, sauté for 30 seconds until fragrant.
13. Pour in 3/4 cup dry marsala wine and boil for 4-5 minutes until most liquid evaporates.
14. Add 3/4 cup chicken stock and stir.
15. Slowly pour in 1/2 cup heavy whipping cream, bring to a simmer.
16. Cook for another 4-5 minutes until sauce slightly thickens.
17. Season with an additional 1/4 tsp salt or to taste.
18. Return chicken to the skillet, sprinkle with 2 Tbsp chopped parsley.
19. Spoon sauce over chicken and heat just until chicken is warmed through, then remove from heat.