Time: 45 minutes
Feeds: 4 people
Ingredients:
- 1 1/4 lb chicken breasts (about 8), pounded 1/4 in thick
- Kosher salt and freshly ground black pepper
- 1/3 cup plus 1 tbsp all-purpose flour
- 5 tbsp olive oil, divided
- 5 tbsp unsalted butter
- 8 oz white button mushrooms
- 2 tbsp minced shallots
- 1 clove garlic, minced
- 1/3 cup dry Marsala wine
- 2/3 cup chicken stock
- 1 tbsp finely chopped parsley, for garnish (optional)
- Buttered noodles or mashed potatoes, to serve on the side
Directions: Season chicken with salt and pepper and dredge in 1⁄3 cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like. Serve with buttered noodles or mashed potatoes on the side