CHICKEN MARSALA

INGREDIENTS:

For the Chicken:

• 2 chicken breasts, boneless and skinless (about 1 lb.)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup all-purpose flour
• 2 tablespoons olive oil

For the Creamy Mushroom Sauce:

• 2 tablespoons butter, unsalted
• 2 cups brown mushrooms, thinly sliced
• 1 teaspoon all-purpose flour
• ½ teaspoon Italian seasoning
• 1 tablespoon garlic, minced
• ½ cup dry marsala wine
• 1 cup chicken broth
• 1/3 cup heavy cream
• 1 tablespoon fresh parsley, finely chopped (for garnish)

INSTRUCTIONS:

1. Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately ¼ inch thick. Don’t pound the breasts too hard as it could tear apart the breast. Ideally, you want flattened chicken breasts to a uniform thickness.
2. Season both sides of each chicken breast with salt and pepper. Prepare a shallow plate with flour and dip the chicken into the flour, evenly coating on both sides. Set aside.
3. Heat oil in a large skillet over medium-high for 2 minutes until the hot oil sizzles. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Transfer the chicken to a plate.
4. In the same skillet, melt butter and sauté mushrooms until golden brown on both sides, about 5 minutes. Add a little more olive oil, if needed.
5. Stir in flour, Italian seasoning and garlic and sauté until fragrant, about 1 minute.
6. Pour in marsala wine, chicken broth, and cream and whisk well until the sauce is smooth and uniform. Reduce heat to medium and bring the sauce to a simmer until thickened to a desired consistency, about 4-5 minutes.
7. Return the chicken to skillet and toss well to coat, allowing the chicken to cook and soak in the sauce for 1-2 minutes.
8. Garnish with parsley and serve immediately with pasta, rice, or over mashed potatoes.

NOTES

How to store: Store leftover chicken marsala in an airtight container and refrigerate for up to 4 days.

How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until chicken is warmed through, or in the microwave. The sauce may have thickened up a little in the refrigerator, and may thicken up further are you reheat. Add a splash of water to thin it out back to a desired consistency.