Chicken Marsala

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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 teaspoon kosher salt (divided)
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  1/4 teaspoon ground black pepper
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  Flour, All-Purpose, White(60g)
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  Olive oil(30g)

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

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  Unsalted Butter(45g)
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  Shallot
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  Garlic(15g)
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  Mushrooms, Cremini(227g)
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  Marsala Wine, Dry(120g)
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  Sherry, Dry(15g)
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  Low Sodium Chicken Broth(120g)
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  Thyme, Fresh(10g)

Instructions

1. 1Split each chicken breast in half horizontally to create two thinner pieces of chicken (called cutlets). (Carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly.) Lay a piece of plastic wrap on top of the chicken, then with the flat side of a meat mallet or a rolling pin, gently pound it into an even thickness (about 1/4-inch or so thick). Season both sides of the chicken using 1/2 teaspoon salt and the pepper. In a shallow dish (a pie dish works well), place the flour. With tongs, lightly dredge the chicken on both sides.
2. 2In a large, high-sided skillet, heat 1 tablespoon of the oil over medium-high. Once the oil is hot and shimmering, add 2 of the chicken pieces in a single layer (angle the chicken away from you as you set it down). Cook the on both sides until golden brown and the chicken is cooked through, about 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces.
3. 3To the skillet, add 2 tablespoons butter, shallot, garlic, mushrooms, and remaining 1/2 teaspoon salt. Cook until the mushrooms soften and begin to brown, about 6 to 8 minutes.
4. 4Pour in the Marsala and vinegar. Stir, scraping along the bottom of the pan. Let cook until the Marsala is reduced by half, about 3 minutes.
5. 5Add the chicken broth and let simmer 1 minute. Stir in the remaining 1 tablespoon butter. Carefully taste and add more salt or pepper as desired, then add the chicken back to the skillet. Let heat through briefly (30 seconds to 1 minute). Sprinkle all over with fresh thyme. Enjoy immediately.