Chicken Marsala

Instructions

1. 1

   Slice each chicken breast in half horizontally to make thin cutlets. Pound gently to an even thickness.

2. 2

   Combine the flour, salt, and pepper. Dredge the cutlets, shaking off the excess.

3. 3

   Heat the olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sear the chicken 3 to 4 minutes per side until golden. Remove and set aside.

4. 4

   Add the remaining butter, mushrooms, and garlic. Cook until the mushrooms are browned and tender, about 5 minutes.

5. 5

   Pour in the Marsala wine and broth, scraping up the browned bits. Simmer until reduced by half, 3 to 4 minutes.

6. 6

   Stir in the cream and return the chicken to the skillet. Simmer 2 minutes, spooning sauce over the top. Garnish with parsley.