Chicken Marsala

Prep Steps

• 2 shallots, finely {do:dice}
• 2 cloves garlic {do:mince}
• 8 oz baby bella mushrooms into chunks {do:break}

Cut & Dredge

Slice horizontally into 1/4-inch cutlets, then season both sides with salt and pepper...

• 2 lbs boneless, skinless chicken breasts

Dredge the cutlets in...

• 1/2 cup all-purpose flour

Brown the Chicken

In a large skillet over medium-high heat, heat...

• 2 tbsp butter
• 2 tbsp olive oil

Cook the chicken in batches until golden brown, 2–3 minutes per side, then set aside.

The Marsala Sauce

In the same pan, sauté until softened and fragrant...

• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 tsp dried thyme

Add and sauté until browned and tender...

• 8 oz baby bella mushrooms{tip:Baby bella, cremini and brown mushrooms are the same mushroom: a young portobello. Stores just label them differently. White button mushrooms work too, with a milder flavor.}, broken into chunks

Pour in, scraping up the browned bits, and simmer about 1 minute...

• 1 cup dry marsala wine

Add and simmer until it starts to thicken, about 5 minutes...

• 1 1/2 cups chicken broth
• 3 tbsp butter

Finish

Return the chicken to the pan, cover and simmer a few minutes more. Serve over pasta, rice or mashed potatoes, garnished with...

• 2 tbsp fresh parsley, chopped (optional)