Italian Chicken Marsala

Ingredients

• 4 boneless, skinless chicken breasts (7-9 oz each)
• 1 cup all-purpose flour
• 1/3 cup olive oil
• 4 cups sliced cremini or baby bella mushrooms
• 1 small shallot, peeled and small-diced
• 2 garlic cloves, finely minced
• 2 tbsp unsalted butter
• 2/3 cup dry marsala wine
• 2 cups chicken stock
• Salt and pepper to taste
• Fresh Italian parsley, finely chopped, for garnish

Instructions

1. Slice the chicken breasts in half widthwise and then gently pound each sliced breast between two pieces of plastic wrap using a mallet, about 15 to 20 gentle pounds.
2. Season each chicken breast on both sides with salt and pepper and set aside.
3. In a medium bowl, mix together the flour, salt, and pepper until combined.
4. Lightly dredge each chicken breast in the seasoned flour and knock off any excess. Set aside on a plate or sheet tray lined with parchment paper.
5. Heat the olive oil in a very large frying pan over medium heat to 350°F. Add a sprinkle of flour to the oil; if it turns light brown quickly, you are ready.
6. Add the chicken breasts and cook for 4 to 5 minutes or until browned. Flip and cook for an additional 2 minutes.
7. Set the chicken breasts aside, then add the sliced mushrooms to the pan and turn the heat up to high.
8. Brown the mushrooms very well on all sides, about 10 to 12 minutes, stirring occasionally.
9. Push the mushrooms to one side of the pan. On the other side, add the shallots, garlic, and butter and cook while stirring for 1 minute or until lightly browned.
10. Mix all ingredients together in the pan, then remove the pan from the burner.
11. Deglaze with the marsala wine, then return the pan to the heat and cook until the liquid is reduced by half.
12. Add the chicken stock and cook until the liquid is reduced by half.
13. Season the mushroom sauce with salt and pepper, then add the chicken back to the pan and cook for 30 to 45 seconds or until warmed through.
14. Garnish with parsley and serve immediately.