Chicken Marsala

Ingredients

• 2 medium (about 6 oz each) boneless, skinless chicken breasts
• ¼ cup all-purpose flour
• 8 oz mushrooms, fresh
• ½ cup Marsala wine
• ½ cup chicken broth
• 2 tablespoons butter
• 1 tablespoon olive oil
• 0 to taste salt and pepper

Instructions

1. 1

   Place one chicken breast on a cutting board and lay your hand flat on top of it to hold it steady. Using a sharp knife, carefully slice the breast horizontally in half, creating two thinner cutlets the same width as the original breast.

2. 2

   Repeat with the second chicken breast until you have four cutlets total. Lay each cutlet between two pieces of plastic wrap or parchment paper.

3. 3

   Using the flat bottom of a meat mallet or heavy skillet, gently pound each cutlet until it is about 1/4-inch thick throughout, hitting from the center outward with steady, even strokes.

4. 4

   Pour the flour into a shallow dish or plate. Pat each chicken cutlet dry with paper towels, then dredge both sides in flour, shaking off any excess, and lay each on a clean plate.

5. 5

   Hold each mushroom stem-side down on the cutting board and slice straight down through the cap and stem into 1/4-inch-thick slices, like cutting bread, until all mushrooms are sliced.

6. 6

   Heat the olive oil and 1 tablespoon of butter over medium-high heat in a 12-inch skillet until the butter melts and foams, about 1 minute. You'll see the mixture bubble steadily.

7. 7

   Lay two chicken cutlets in the hot pan and sear without moving them for 2 to 3 minutes, until the bottom is golden brown the color of caramel. Flip and sear the other side for 1 to 2 minutes until light golden.

8. 8

   Transfer the cooked cutlets to a clean plate. Add the remaining 1 tablespoon of butter to the pan and repeat with the other two cutlets, searing 2 to 3 minutes per side until golden.

9. 9

   Transfer the second batch to the same plate. Add all the sliced mushrooms to the pan and cook, stirring once every 30 seconds, for 3 to 4 minutes until the mushrooms release their liquid and soften.

10. 10

    Pour in the Marsala wine and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pan, stirring constantly for about 30 seconds until most of the wine has evaporated.

11. 11

    Pour in the chicken broth and bring to a gentle simmer over medium heat, stirring occasionally. You'll see small bubbles breaking the surface steadily.

12. 12

    Return the chicken cutlets to the pan, laying them flat in the sauce among the mushrooms. Simmer uncovered for 2 to 3 minutes, spooning the sauce over the chicken once or twice, until the liquid thickens slightly.

13. 13

    Taste the sauce and season with a pinch of salt and a few grinds of black pepper if needed. Transfer the chicken to serving plates and pour the mushrooms and sauce over the top.

Tools you’ll need

• cutting board
• sharp chef's knife
• plastic wrap or parchment paper
• meat mallet or heavy skillet
• paper towels
• shallow dish or plate
• 12-inch skillet
• wooden spoon

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