Chicken Marsala

Prepare the chicken: Pat the chicken dry with paper towels. Slice each breast in half horizontally, forming 4 chicken breast cutlets. Place between two large pieces of parchment paper and pound lightly to 1/4-inch thickness using a meat mallet or rolling pin. (Skip this step if using cutlets.)  Remove the top sheet of parchment and transfer the chicken on the bottom piece of parchment to a large baking sheet.

Dredge the chicken: Season the chicken with salt and pepper. Place 1/4 cup flour in a shallow bowl. Scatter and dust both sides of each chicken cutlet with flour. Shake off any excess and transfer to a new piece of parchment. Roll up the flour-covered parchment and throw it away.

Cook the chicken: Set a large, preferably 12-inch cast-iron skillet or similar pan over medium-high heat. Add 2 tablespoons oil and 1 tablespoon butter. Once the butter has melted, add the chicken cutlets to the pan in a single layer. Cook until golden brown, about 4 minutes, then flip and cook 4 more minutes. Transfer to a serving plate and cover with foil.

Cook the vegetables and make the sauce: Add the remaining 1 tablespoon oil and the mushrooms to the pan and cook, stirring occasionally until golden brown, about 4 minutes. Add the garlic and the remaining 1 tablespoon of flour and cook until the garlic is fragrant, about 30 seconds.  Add the Marsala and simmer until reduced by half, about 1 minute, scraping up any browned bits from the pan. Add the broth and thyme and cook until slightly thickened, 3 to 4 minutes. Add the remaining tablespoon of butter and swirl to melt and combine. Remove from the heat.

Sauce the chicken and serve: Add the chicken back to the pan and spoon the sauce over, or pour the sauce over the chicken on its platter. Garnish with parsley, if using, and serve. Love the recipe? Leave us stars and a comment below