Chicken Marsala

By FASCN8G

Ingredients

• Marsala Sauce:
• 1 lb chicken slices, cut a little more than 1/4 inch thick and pounded to slightly less than 1/4 inch
• salt and pepper
• 1/2 cup flour
• 1 T olive oil
• 1 T unsalted butter
• 2/3 cup dry Marsala wine
• 2 T unsalted butter, softened
• 2 T parsley

Details

Servings 4

Preparation

Step 1

Season chicken with salt and pepper. Dredge in flour and shake off excess. Heat oil and butter in a large skillet over high heat. Cook in batches being careful not to crowd the pan. Brown quickly, 30-60 seconds each side. Remove to platter and season with salt and pepper as desired.
Add 2/3 cup dry Marsala wine to pan. Bring to a boil, scraping up the browned bits with a wood spoon. Reduce heat and simmer until cooked down to about 1/2 cup. Whisk in 2 T softened unsalted butter. Continue to simmer until the sauce becomes thicker and velvety. Return the chicken to the pan with 2 T parsley and simmer the meat in the sauce so that it warms through, about 1 minute. Remove from the heat and serve immediately.