Boneless chicken, with pan-seared mushrooms in a Marsala wine sauce.
3largeboneless, skinless chicken breasts
Salt and freshly ground pepper
1/3cupall-purpose flourfor dredging
3Tbspextra-virgin olive oil
2mediumshallotsfinely diced, can substitute red or yellow onion
8-10ozbutton or cremini mushroomsor a mix of mushrooms, sliced
1/2cupdry Marsala wine
Salt and freshly ground pepperto taste
Halve the chicken breasts lengthwise. Using a meat pounder or a heavy skillet, pound the pieces until evenly thick. Season with salt and pepper. Add the 1/3 cup of flour to a plate and lightly coat each piece of chicken in flour, shaking off the excess. Set aside while the skillet heats.
In a heavy-bottomed skillet, heat the 3 Tbsp olive oil together with the 1 Tbsp butter over medium-high heat (or a touch higher even). When the butter is foaming, add the floured chicken pieces, adding only as many as will fit flat with an inch at least in between. (Do in batches, if necessary). Cook until the underside is golden, then flip and cook the other side as well, about 3 minutes per side. Remove to a plate.
Melt the remaining 2 Tbsp butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and cook, stirring, for about 30 seconds. Add the Marsala. Allow the Marsala to boil until almost completely evaporated.
Once the Marsala has almost completely evaporated, add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream. Return the chicken to the pan and allow it to sit in the simmering sauce to re-warm.
If desired, garnish with chopped parsley or fresh or dried thyme leaves.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!