Chicken Marsala Recipe

Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick.

Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper. Dredge in flour, shaking off the excess, and set aside.

Heat a large non-reactive, heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter.

Once butter and oil are hot, add dredged chicken and saute until golden and cooked through, about 3-4 minutes per side, or until the internal temperature reaches 165°F. Set chicken aside and tent with foil to keep warm.

Add more oil to the pan if needed. Add mushrooms and saute until excess liquid evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds until fragrant.

Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase heat and cook until mostly reduced down (4-5 min).

Add 3/4 cup chicken stock. While stirring, add 1/2 cup heavy cream in a steady stream. Lower heat to a simmer and continue to simmer and reduce sauce for another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or to taste.

Return chicken to the pan. Sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on heat until heated through and sauce has thickened to your desired consistency (2 minutes). Note: the sauce will thicken more as it cools.