Chicken Marsala

By mschweickert

Ingredients

• 3/4 cup all-purpose flour
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 10 ounces white button mushrooms, sliced
• 2 cups sweet Marsala wine
• 1 clove garlic, finely minced
• 3 tablespoons freshly squeezed lemon juice (of 1 lemon)
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped parsley

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.

Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.

Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.