Chicken Marsala

Chicken Marsala

Pounding the chicken breasts thin helps to tenderize and also eliminates a lengthy cooking time.

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Ingredients:

1 1/4 lb. chicken cutlets, pounded until 1/4" thick, (about 8)

Kosher salt and freshly ground pepper, to taste
1/3 cup flour
5 tablespoons olive oil
5 tablespoons unsalted butter
8 oz. white button mushrooms
2 tablespoons minced shallots
1 clove garlic, minced
1/3 cup dry Marsala wine
1/3 cup chicken stock 

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Directions:

Season chicken with salt and pepper and dredge in 1/3 cup flour.  Heat 2 tablespoons oil and 1 tablespoon butter in a 12" skillet over medium heat.
Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes.  Transfer to a plate and set aside.  Add 2 tablespoons oil and 1 tablespoon butter and then add mushrooms, cook until golden brown, about 8 minutes.  Transfer to plate with chicken, and set aside.

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Heat  remaining oil in skillet and then add shallots and garlic: cook, stirring until soft, about 1 minute.  Add remaining flour and cook for 2 minutes.  Add Marsala and stock and cook for about 1 minute.  Add remaining flour and cook for 2 minutes.  Add Marsala

and stock and cook scraping bottom of pan until slightly reduced, about 2 minutes.  Return chicken and mushrooms to skillet, and cook until heated through. about 2 minutes, and season with salt and pepper before serving.  Serves 4 to 6