Easy Chicken Marsala

Steps

1. 1.

   1.

   Prep The Cutlets** Pound chicken to even thickness if needed, about 1 cm. Mix flour with salt and pepper. Dredge cutlets lightly; shake off excess.

2. 2.

   Brown The Chicken

   Heat oil and half the butter in a wide skillet over medium-high. Cook chicken 3–4 minutes per side until golden. Work in batches. Set aside on a plate.

3. 3.

   Cook The Mushrooms

   Add remaining butter to the same pan. Add mushrooms. Cook without stirring much for 4–5 minutes until they brown and shrink. Stir in garlic 30 seconds.

4. 4.

   Make The Marsala Sauce

   Pour in Marsala. Scrape the browned bits. Simmer 2 minutes so the alcohol cooks off a bit. Add chicken stock. Simmer 3–4 minutes until slightly thickened.

5. 5.

   Finish Easy Chicken Marsala

   Return chicken and any juices to the pan. Spoon sauce over. Simmer gently 2–3 minutes until chicken is cooked through. Taste sauce; add a pinch of salt if needed.

6. 6.

   Serve

   Sprinkle parsley. Serve over mash, egg noodles, or crusty bread.