Chicken Marsala

Ingredients

• 1 1/4 lbs chicken breast (2 large), or chicken tenders
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 cup all-purpose flour, for dredging
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 8 oz brown button mushrooms, halved or thickly sliced if very large
• 1/2 tsp onion powder
• 2 garlic cloves, minced
• 3/4 cup dry Marsala wine (not sweet)
• 3/4 cup chicken stock, reduced-sodium
• 1/2 cup heavy whipping cream
• 2 tbsp fresh parsley, finely chopped

Instructions

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. 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. 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. 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. 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. 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.