Easy Chicken Marsala

Ingredients

• 3 skinless boneless chicken breasts ((sliced in half to create 4 filets))
• 1/2 cup All-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 cup extra-virgin olive oil (divided)
• 2 tablespoons unsalted butter (divided)
• 8 ounces crimini (or porcini mushrooms stemmed and halved)
• 4 cloves garlic (minced)
• 2 tsp fresh thyme (chopped )
• 3/4 cup sweet Marsala wine
• 1 cup low-sodium chicken broth (or stock)
• 3/4 cup heavy cream (you can also use thickened cream, evaporated milk, or half and half)
• 2 tablespoons flat-leaf parsley (chopped )

Instructions

1. 1

   Place the chicken breasts side by side on a cutting board; cover them with plastic wrap and pound each breast until it is 1/4 inch thick using a flat meat mallet (or rolling pin).

2. 2

   Mix the flour, salt, garlic powder, and pepper in a shallow bowl, dredge the chicken pieces in flour, and shake off any excess.

3. 3

   Heat 2 tablespoons of oil in a 12-inch pan or skillet over medium-high heat until shimmering. Fry three chicken breasts, turning once and carefully browning both sides (about 3 to 4 minutes per side). Transfer fried chicken cutlets to a plate covered with foil to keep them warm. Repeat the process for the remaining chicken breasts.

4. 4

   Place 1 tablespoon of butter in the same pan used to cook the chicken, and when it has melted, add mushrooms. Cook for 2 to 4 minutes until browned, scraping away at any leftover bits of chicken on the bottom. Season with salt and pepper if needed.

5. 5

   Stir in the thyme and minced garlic and cook until fragrant, about 1 minute.

6. 6

   Add the Marsala wine to the pan, then boil it down for a few seconds to allow the alcohol to dissipate.

7. 7

   Stir in the broth lower the heat, and simmer until reduced by half and starting to thicken (about 10-15 minutes).

8. 8

   Stir in the cream and the remaining one tablespoon of butter, and return the chicken breast back into the sauce. Simmer gently for bout 3 minutes or until the chicken is cooked through. (The sauce will continue to thicken when taken off the heat).

9. 9

   Adjust seasoning if desired. Garnish with chopped parsley and serve immediately.