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Chicken Marsala

Author Jacqueline

Ingredients

  • 4 chicken cutlets
  • 1/3 cup flour
  • Salt & Pepper
  • 1 tsp garlic powder
  • 1 cup sliced mushrooms
  • 3/4 c Marsala wine
  • 11/2 T butter divided
  • Parsley

Instructions

  • Pound out chicken breasts to 1/2" thickness.
  • Combine flour, salt, pepper & garlic powder on a plate. Coat chicken breasts in flour mixture.
  • Heat 2 T olive oil in  a large skillet over medium heat. Add chicken to pan, cook chicken until each side is browned, 3-4 minutes per side. Remove chicken from pan.
  • Add 1 T olive oil and 1/2 T butter to pan. Sauté mushrooms in pan, season with salt & pepper, and cook until softened and browned.
  • Turn heat up to medium-high, add Marsala and deglaze the pan, using a wooden spoon to scrape up any browned bits off the pan bottom.
  • Add chicken back to pan to warm through. Let wine reduce by half, then swirl in 1 T butter to thicken the sauce. Garnish with parsley and serve immediately.