Chicken Marsala

Instructions

1. 1

   Slice the chicken breasts in half horizontally to create four thin cutlets.

2. 2

   Season the flour with salt and black pepper, then dredge each chicken cutlet in the flour mixture, shaking off any excess.

3. 3

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

4. 4

   Add the chicken cutlets to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

5. 5

   In the same skillet, add the remaining tablespoon of butter and sliced mushrooms. Cook until the mushrooms are browned, about 5 minutes.

6. 6

   Add minced garlic to the mushrooms and cook for an additional minute until fragrant.

7. 7

   Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet.

8. 8

   Allow the sauce to simmer for about 5 minutes until it reduces slightly.

9. 9

   Return the chicken cutlets to the skillet and let them heat through, spooning the sauce over the chicken.

10. 10

    Garnish with chopped parsley before serving.