Chicken Marsala

• 4 chicken cutlets (approx 1.5 lbs)
• 1/2 cup flour for dredging
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 1/2 cup chicken stock
• 1/4 cup heavy cream (optional)
• Chopped parsley for garnish

Instructions

1. 1

   Mix flour, salt, and pepper in a shallow dish.

2. 2

   Dredge chicken cutlets in the flour mixture, shaking off excess.

3. 3

   Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.

4. 4

   Cook chicken until golden brown on both sides and cooked through (about 3-4 mins per side). Remove chicken from pan and set aside.

5. 5

   Add remaining 1 tbsp butter to the pan. Add sliced mushrooms and cook until browned, about 5-6 minutes.

6. 6

   Add garlic and cook for 1 minute until fragrant.

7. 7

   Pour in Marsala wine and scrape up any browned bits from the pan bottom. Simmer for 3 minutes to reduce slightly.

8. 8

   Add chicken stock and simmer for another 3 minutes.

9. 9

   Stir in heavy cream if using.

10. 10

    Return chicken to the pan and toss in the sauce to coat and warm through.

11. 11

    Serve immediately, garnished with chopped parsley.