Chicken Marsala

Instructions

1. 1

   Place chicken breasts between plastic wrap and pound to 1/4 inch thickness using a meat mallet.

2. 2

   Mix flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture, shaking off excess.

3. 3

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

4. 4

   Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 74°C (165°F)). Transfer to a plate and keep warm.

5. 5

   In the same skillet, melt remaining 2 tablespoons butter. Add minced shallots and cook for 2 minutes until softened.

6. 6

   Add mushrooms and cook for 5 minutes until browned.

7. 7

   Add minced garlic and cook for 30 seconds until fragrant.

8. 8

   Stir in tomato paste and cook for 1 minute, stirring constantly to caramelize slightly.

9. 9

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

10. 10

    Bring to a simmer and cook for 5 minutes until the sauce reduces by half.

11. 11

    Stir in heavy cream and simmer for another 2 minutes.

12. 12

    Return chicken to the pan, spooning sauce over the cutlets. Simmer for 2 minutes to heat through.

13. 13

    Season with salt and pepper to taste.

14. 14

    Garnish with fresh parsley and serve immediately.