Chicken Marsala

A traditional Italian-American dish made with mushrooms and tender chicken breasts cooked in a tasty Marsala wine sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin

Season both sides with salt and pepper

Dredge each chicken breast in flour, shaking off excess

In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat

Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through

Transfer chicken to a plate and cover to keep warm

In the same skillet, add the remaining butter and olive oil

Add the sliced mushrooms and cook until they are tender and browned, about 5 minutes

Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet

Bring the sauce to a simmer and cook for about 10 minutes, or until slightly reduced and thickened

Return the chicken to the skillet and cook for an additional 2-3 minutes, allowing it to heat through and absorb some of the sauce

Garnish with chopped parsley before serving