Chicken Marsala

Instructions

1. 1
   Slice each chicken breast in half horizontally and pound to 1/2-inch thickness.
2. 2
   Combine flour, salt, and pepper on a plate. Dredge chicken in the flour mixture, shaking off excess.
3. 3
   Heat 1 1/2 tablespoons olive oil and 1 tablespoon butter in a skillet over medium-high. Sear chicken 4–5 minutes per side, until golden and cooked through. Transfer to a plate.
4. 4
   Add remaining oil and butter to the pan. Sauté mushrooms 4–5 minutes, until browned. Add garlic; cook 1 minute.
5. 5
   Pour Marsala wine into the pan; simmer 1–2 minutes, scraping up any browned bits.
6. 6
   Add chicken broth and (optional) heavy cream. Simmer 3–4 minutes until sauce is slightly thickened.
7. 7
   Return chicken (and resting juices) to the skillet. Spoon sauce over the chicken; simmer on low for 2–3 minutes.
8. 8
   Sprinkle with parsley and serve hot, spooning plenty of sauce and mushrooms over each piece.