Chicken Marsala

Chicken Marsala

(Serves: 4-6)

 Ingredients:

• 1 ¹⁄₄ chicken cutlets, pounded until ¹⁄₄” thick (about 8)
• salt and freshly ground black pepper, to taste
• ¹⁄₃ cup plus 1 tbsp, flour
• 5 tbsp, olive oil
• 5 tbsp, unsalted butter
• 8 oz. white button mushrooms
• 2 tbsp, minced shallots
• 1 clove garlic, minced
• ¹⁄₃ cup dry Marsala wine
• ¹⁄₃ cup chicken stock
• 1 tbsp. finely chopped parsley, for garnish (optional)

Instructions:

• Season the chicken with salt and pepper and dredge it in ¹⁄₃ cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat.
• Working in batches, add the chicken, and cook, turning once, until golden brown. This should take about 3 minutes.
• Transfer to a plate, and set aside.  Add 2 tbsp. olive oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to a plate with chicken, and set aside.
• Heat remaining olive oil in a skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in the remaining 1 tbsp. flour; cook for 2 minutes.
• Add Marsala wine and stock; cook, stirring and scraping the bottom of the pan until slightly thick and can coat the back of the spoon.
• This should take about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.