Chicken Marsala

Step 1

Prepare the chicken breasts: Take a sharp knife and slice the chicken breasts in half horizontally to create four even, thin cutlets

Step 2

Place the cutlets between layers of plastic wrap or parchment paper and use a meat mallet to pound the cutlets until they're about 1/4 inch thick

Step 3

This helps ensure tenderness and even cooking

Step 4

Season the prepared chicken breasts with salt and pepper

Step 5

Dredge them in the flour, shaking off any excess.Place a large skillet over medium-high heat

Step 6

Add two tablespoons of butter and two tablespoons of olive oil

Step 7

When the butter begins to bubble, place the floured chicken breasts in the pan, taking care not to overcrowd the pan

Step 8

Cook the chicken breasts until they are golden brown on both sides, about 8 minutes total

Step 9

Note: you may need to work in batches

Step 10

Transfer the chicken to a plate

Step 11

Add the remaining tablespoon of olive oil to the pan along with the shallot and mushrooms

Step 12

Cook, stirring often, until the mushrooms and shallots begin to soften, about 3 to 4 minutes deglaze the pan with a little chicken stock if needed

Step 13

Add the garlic, thyme and salt and cook for 1 minute longer

Step 14

Add the broth, Marsala and heavy cream

Step 15

Scrape any brown bits from the pan and stir it into the liquid

Step 16

Bring the liquid to a boil over high heat, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by half and slightly thickened, about 10-12 minutes

Step 17

Add the chicken back to the pan, along with any juices from the plate

Step 18

Reduce the heat to low and simmer until the chicken is cooked through, and the sauce has thickened about 5 minutes

Step 19

Turn the heat off, remove the chicken onto a serving platter or plates and add the remaining 2 tablespoons of butter, stir until incorporated.Pour the sauce over the chicken and sprinkle with minced chives

Step 20

Note: If your chicken breasts are smaller or using tenders, be sure to pound them to 1/4-inch thickness

Step 21

If they are large, create cutlets by cutting them horizontally and then pound them to a 1/4-inch thickness