Classic Chicken Marsala

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Ingredients

3 Tablespoons Olive Oil, Divided
3 Tablespoons Unsalted Butter, Divided
1 Large Shallot
1 Pound Fresh Mushrooms
2 Pound thin Chicken Cutlets
1 Cup Flour
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Cup Marsala Wine
1 Clove Garlic, Minced
2 Cups Low Sodium Chicken Broth
2 Tablespoons Chopped Flat Leaf Parsley, For Garnish

Preparation

1. Place a cutlets between 2 pieces of parchment or waxed paper. Use a flat meat pounder to pound the meat to an even thickness of 1/4 inch. Use gentle pressure so the meat does not tear.

2. Peel the shallot and mince it.

3. Brush the mushrooms with a damp paper towel to remove any dirt. Do not rinse them in water. Slice the mushrooms and set them aside.

4. Peel the garlic and mince it or put it through a garlic press.

5. Combine the flour, salt and pepper in a shallow bowl, like a pie plate. Dredge the chicken in the seasoned flour, shaking off any excess flour.

6. Heat a large skillet over medium heat and add 1-1/2 tablespoons oil and 1-1/2 tablespoons butter. When the combined fat is hot, add the cutlets to the pan, being careful to not crowd them. Sauté until golden brown on each side. This should only take 1-2 minutes per side. Remove the cooked cutlets to a plate and hold while you make the sauce.

7. Add the remaining oil and butter to the pan and heat to melt the butter. When the combined fats are hot and bubbling, add the shallots and mushrooms. Sauté until the shallots are soft, about 3-4 minutes, stirring frequently, and then stir in the minced garlic.

8. Add the wine to the pan and scrape the browned bits off the bottom of the pan. When the wine has reduced and thickened, add the chicken broth. Continue to cook until the sauce has reduced to 1 cup.

9. Return the chicken to the pan to reheat them in the sauce; 1-2 minutes. Remove to a serving dish and garnish with parsley. Serve with pasta.