Chicken Marsala with Mushrooms

• 4 chicken cutlets (or breasts pounded thin)
• 1/2 cup all-purpose flour
• 8 oz Cremini or button mushrooms, sliced
• 3/4 cup sweet Marsala wine
• 3/4 cup chicken broth
• 3 tbsp butter, divided
• 2 tbsp olive oil

Instructions

1. 1

   Place flour, salt, and pepper in a shallow bowl. Dredge the chicken cutlets in flour to coat, shaking off excess.

2. 2

   In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. Add the chicken (in batches if needed) and cook until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate.

3. 3

   Add another tablespoon of oil to the same pan. Add the sliced mushrooms and sauté until browned and moisture has evaporated, about 6-8 minutes.

4. 4

   Pour in the Marsala wine and bring to a boil, scraping up bits from the bottom. Cook for 1-2 minutes to reduce the strong alcohol flavor.

5. 5

   Add the chicken broth and simmer for 3 minutes to reduce slightly.

6. 6

   Return the chicken to the pan and simmer in the sauce mixed with mushrooms for 2-3 minutes to heat through.

7. 7

   Stir in the remaining 2 tablespoons of butter to thicken and gloss the sauce. Season with salt and pepper.

8. 8

   Serve the chicken topped with the mushroom sauce, optionally sprinkled with parsley.