Chicken Marsala

Ingredients

Instructions

1. 1

2. 2

   Place the flour, salt, and pepper in a shallow dish or pie plate. Add the chicken, turning to coat evenly. Alternatively, use a zip-top bag for coating.

3. 3

   Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the flour-dusted chicken, shaking off any excess first, and cook, turning once, until golden and just cooked through, 5 to 6 minutes total. Transfer to a plate and set aside.

4. 4

5. 5

   Melt the remaining tablespoon of butter in the same pan. Add the mushrooms and cook, stirring often, until browned, 3 to 4 minutes.

6. 6

   Add the shallots, garlic, and 1/4 teaspoon salt; cook for 1 to 2 minutes more.

7. 7

8. 8

   Add the chicken broth, Marsala wine, heavy cream, thyme, salt, and pepper. Use a wooden spoon to scrape any brown bits from the bottom of the pan into the liquid.

9. 9

   Bring to a boil, then reduce to medium and gently simmer, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color — 10 to 15 minutes.

10. 10

    Return the chicken to the pan, along with any accumulated juices. Reduce the heat to low and simmer until the chicken is heated through and the sauce thickens slightly more, 2 to 3 minutes.

11. 11

12. 12

    Sprinkle with parsley before serving.