Chicken Marsala

• •
  3 tbsp Vegetable oil
• •
  2 Chicken Breast, Boneless Skinless(544g)

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

• •
  1.5 tsp 1 1/2 Tsp Salt, Divided ($0.05)
• •
  1 tsp 1 tsp freshly cracked black pepper ($0.05)
• •
  1 tbsp Italian seasoning
• •
  0.5 cup Flour, All-Purpose, White
• •
  8 oz Mushrooms, Cremini
• •
  1 Yellow Onion(55g)
• •
  1 cup Low Sodium Chicken Broth
• •
  0.5 cup Marsala Wine, Cooking
• •
  2 tbsp Butter
• •
  2 tbsp Parsley, Fresh

Instructions

1. 1Cut the chicken breasts in half lengthwise. Place one piece at a time in a heavy-duty freezer bag (unsealed) and use a meat mallet or rolling pin to pound to ¼" thickness, working from the thicker center toward the edges. Season the flattened chicken with ¾ tsp of the salt and the black pepper on both sides.
2. 2Combine the Italian seasoning and flour in a shallow bowl. Lightly coat each chicken piece in the seasoning mixture, shaking off excess, and transfer to a clean plate.
3. 3Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the chicken and cook 3–4 minutes per side over medium-high heat until golden brown and no longer pink inside. Transfer each batch to a clean plate.
4. 4Add the sliced mushrooms and onions to the same skillet and cook 3–4 minutes over medium heat, stirring frequently, until the mushrooms are browned and the onions begin to soften. Scrape the bottom of the pan with a wooden spoon to release the browned bits.
5. 5Pour in the Marsala wine and chicken broth, scraping the pan bottom again. Increase heat to medium-high and simmer 4–5 minutes until the liquid reduces by approximately one-third.
6. 6Whisk the flour with 2 Tbsp water until smooth, then whisk this slurry into the simmering sauce along with the butter, the remaining ¾ tsp salt, and the fresh parsley, stirring constantly over medium heat for 1–2 minutes until the butter melts completely and the sauce thickens slightly.
7. 7Return the chicken to the skillet and simmer 4 minutes total over medium heat, flipping halfway through, until the chicken is heated through and fully coated in sauce.
8. 8Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating up to 4 days.