Chicken Marsala

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1.5 tsp 1½ Teaspoons Kosher Salt, Plus More To Taste
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  0.3 cup Flour, All-Purpose, White
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  4 tbsp Unsalted Butter
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Shallot(30g)
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  8 oz Mushrooms, Cremini
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  2 Garlic(6g)
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  2 tsp Thyme, Fresh
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  0.8 cup Low Sodium Chicken Broth
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  0.8 cup Marsala Wine, Cooking
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  0.5 cup Cream, Heavy Whipping
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  1 tbsp Parsley, Fresh

Instructions

1. 1Place each chicken breast between two sheets of parchment paper and pound with a meat mallet to ¼-inch thickness. Season all pieces evenly with the kosher salt and black pepper.
2. 2Place the flour in a shallow bowl. Press each pounded chicken breast into the flour, coating both sides evenly, and set on a clean plate.
3. 3Heat the butter and olive oil in a large skillet over medium-high heat until the butter bubbles and oil glistens, about 1–2 minutes. Working in batches to avoid crowding, add the floured chicken and cook undisturbed for 3–4 minutes until golden brown. Flip and cook the other side for 3–4 minutes until golden brown and no longer pink inside. Transfer cooked chicken to a plate and repeat with remaining pieces.
4. 4Add the remaining olive oil to the skillet and reduce heat to medium. Add the shallot and mushrooms, stirring often, for 3–4 minutes until softened. Stir in the garlic and thyme, cooking for 1 minute until fragrant.
5. 5Pour in the chicken broth, Marsala wine, and heavy cream. Scrape the bottom of the skillet to release any browned bits. Increase heat to high and bring to a boil, then reduce to medium-low and simmer for 10–12 minutes, stirring occasionally, until the sauce reduces by half and thickens enough to coat the back of a spoon.
6. 6Return the chicken to the skillet and simmer over medium-low heat for 5 minutes until the internal temperature reaches 165°F on an instant-read thermometer. Stir in the remaining butter until incorporated.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Top each portion with fresh parsley before serving or storing.