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Chicken Marsala

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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour, for dredging

Salt and freshly ground black pepper, to taste

4 tablespoons olive oil

4 tablespoons unsalted butter

8 ounces cremini or button mushrooms, sliced

3 cloves garlic, minced

1 cup Marsala wine (sweet)

1 cup chicken broth

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon chopped fresh parsley, for garnish

Instructions
 

Prepare the Chicken: Start by pounding the chicken breasts to an even thickness (about 1/2 inch) for even cooking. Season both sides with salt and pepper.

    Dredge the Chicken: Place the flour in a shallow dish and coat each chicken breast evenly in the flour, shaking off any excess.

      Sauté the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.

        Cook the Mushrooms: In the same skillet, add the remaining olive oil and butter. Add the sliced mushrooms and sauté for about 5-7 minutes until they are browned and tender. Stir in the minced garlic and cook for another minute until fragrant.

          Deglaze the Pan: Pour in the Marsala wine and scrape the bottom of the skillet to lift any browned bits. Let the wine reduce by half, which should take about 3-4 minutes.

            Add Broth and Seasoning: Add the chicken broth and thyme, stirring to combine. Bring to a simmer and reduce the sauce for another 5 minutes until slightly thickened.

              Combine Chicken with Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them, and let them simmer in the sauce for 3-4 minutes to reheat and absorb the flavors.

                Serve: Plate the chicken with a generous amount of mushroom sauce over the top, and garnish with chopped parsley.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4