Chicken Marsala

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  Vegetable oil(45g)
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  Chicken Breast, Boneless Skinless

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

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  1 1/2 Tsp Salt, Divided ($0.05)
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  1 tsp freshly cracked black pepper ($0.05)
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  Italian seasoning(15g)
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  Flour, All-Purpose, White(120g)
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  Mushrooms, Cremini(227g)
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  Yellow Onion
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  Low Sodium Chicken Broth(240g)
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  Marsala Wine, Cooking(120g)
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  Butter(30g)
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  Parsley, Fresh(30g)

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. Repeat until all pieces are evenly flattened.
2. 2Combine the Italian seasoning and flour in a shallow bowl, setting aside 1 Tbsp of the flour mixture. 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 and cover loosely with foil.
4. 4Reduce heat to medium. Add the sliced mushrooms and onions to the same skillet and cook 3–4 minutes over medium heat, stirring frequently, until the mushrooms are browned. 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 reserved 1 Tbsp flour with 2 Tbsp water until smooth, then whisk this slurry into the simmering sauce along with the butter and fresh parsley, stirring until the butter melts completely and the sauce thickens slightly (1–2 minutes over medium heat).
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 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.