Chicken Marsala

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  2 Chicken Breast, Boneless Skinless(544g)

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

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  1 tsp 1 teaspoon kosher salt (divided)
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  0.3 tsp 1/4 teaspoon ground black pepper
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  0.3 cup Flour, All-Purpose, White
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  2 tbsp Olive oil

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

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  3 tbsp Unsalted Butter
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  1 Shallot(30g)
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  3 Garlic(9g)
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  8 oz Mushrooms, Cremini
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  0.5 cup Marsala Wine, Dry
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  1 tbsp Sherry, Dry
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  0.5 cup Low Sodium Chicken Broth
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  2 tsp Thyme, Fresh

Instructions

1. 1Slice each chicken breast horizontally in half to create two cutlets. Place plastic wrap over each cutlet and pound with a meat mallet to even ¼-inch thickness. Season both sides with salt and pepper. Pour flour into a shallow dish and dredge each cutlet lightly on both sides, shaking off excess.
2. 2Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 2 chicken cutlets in a single layer (angle away from you as you set down) and cook 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil. Add remaining 1 tablespoon oil and repeat with remaining 2 cutlets.
3. 3To the same skillet, add 2 tablespoons butter, the shallot, garlic, and mushrooms with remaining salt. Cook over medium-high heat 6–8 minutes, stirring occasionally, until mushrooms soften and begin to brown.
4. 4Pour in the Marsala wine and sherry. Scrape the bottom of the pan with a wooden spoon and simmer 3 minutes until the liquid reduces by half.
5. 5Add the chicken broth and simmer 1 minute over medium heat. Stir in remaining 1 tablespoon butter. Taste and adjust seasoning with salt and pepper as needed. Return all chicken cutlets to the skillet and heat through 30 seconds to 1 minute over medium heat until warmed through.
6. 6Remove from heat and sprinkle fresh thyme over the chicken and sauce.
7. 7Divide evenly into 4 airtight containers while hot. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over medium heat or in a microwave until warmed through.