Chicken Marsala

Instructions

1. 1

   Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3 inch thick. Season chicken all over with salt and pepper, dredge in flour (shaking off the excess), and set aside.

2. 2

   Heat a large heavy-bottomed pan over medium heat. Add olive oil and butter. Once hot, add dredged chicken and sauté until golden and cooked through, about 3-4 minutes per side. Set chicken aside and tent with foil to keep warm.

3. 3

   Add more oil to the pan if needed, along with mushrooms, and sauté until excess liquid evaporates and mushrooms are golden brown, about 5 minutes. Stir in onion powder and minced garlic and sauté another 30 seconds until fragrant.

4. 4

   Add Marsala wine, scraping the bottom of the pan to deglaze. Increase heat and cook until mostly reduced, 4-5 minutes. Add chicken stock and, while stirring, add heavy cream in a steady stream.

5. 5

   Lower heat to maintain a simmer and continue to reduce sauce another 4-5 minutes until slightly thickened. Season with additional salt to taste.

6. 6

   Return chicken to pan and sprinkle tops with chopped parsley. Spoon sauce over the chicken and keep on heat until heated through and sauce has thickened to desired consistency, about 2 minutes. Note that sauce will thicken more as it cools.