Chicken marsala recipe

Ingredients

• 2 large boneless skinless chicken breasts
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ cup all-purpose flour
• 1 tbsp unsalted butter
• 2 tsp olive oil
• 5 cloves garlic, minced
• 1 small shallot, finely chopped
• 8 oz cremini mushrooms, sliced
• 4 oz shiitake mushrooms, sliced
• Additional kosher salt and pepper to taste
• 1/3 cup Marsala wine
• ½ cup fat free chicken broth
• 1 tbsp fresh parsley

1. Preheat oven to 200°.
2. Slice chicken breasts in half lengthwise, making 4 cutlets. Using a meat mallet, pound the cutlets until about ¼” thick. Season with salt and pepper and set aside.
3. Add flour to a shallow bowl. Lightly dredge cutlets in flour, shaking off excess. Set floured chicken aside and reserve 1 teaspoon of flour for later.
4. In a large pan, heat ½ tablespoon of butter and 1 teaspoon of olive oil over medium-high heat. Once heated, add chicken and cook until lightly golden brown on both sides, about 3 to 5 minutes per side. Transfer to a baking dish and place in oven to keep warm.
5. Add remaining butter and olive oil to the pan, then add garlic and shallots. Stir constantly, cooking until softened and golden, about 2 or 3 minutes. Add mushrooms and season with a pinch of salt and pepper. Cook, stirring occasionally, until golden, about 5 minutes. Sprinkle in reserved flour and cook, stirring constantly, for 45 seconds more. Add wine, broth, and parsley. Cook, stirring and scraping bottom of pan to loosen flavorful bits, until thickened, about 3 minutes.
6. Remove chicken from oven and place in pan with mushrooms and sauce. Cover, reduce heat to low, and simmer for 5 minutes. Serve alongside fresh pasta or mashed potatoes.