Chicken Marsala

Instructions

1. Slice each breast horizontally into two thin cutlets and press them to an even thickness. Season with the salt and pepper and dredge in the flour.

2. Heat the oil and 1 tbsp butter in the skillet over medium-high heat. Brown the cutlets in batches until golden and cooked through, 3 minutes per side. Move to a plate.

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3. Add the mushrooms to the pan and cook without stirring until browned underneath, 3 minutes, then stir and cook until tender, 3 minutes. Add the shallot and garlic for 1 minute.

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4. Pour in the Marsala and scrape up the browned bits. Simmer until reduced by half, 3–4 minutes, then add the broth and simmer until slightly thickened, 3 minutes.

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5. Off the heat, swirl in the remaining butter. Return the chicken and turn it in the sauce, then scatter with parsley. Serve with mashed potatoes or pasta.