Chicken Marsala

Slice the chicken breasts in half horizontally to create four thinner cutlets.

Place the chicken cutlets under plastic wrap and pound them to an even thickness of about 1/3 inch.

Season both sides of the chicken with salt and pepper, then lightly dust with all-purpose flour, shaking off any excess.

In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter.

Once the butter is melted and foaming, add the chicken cutlets and cook for about 2.5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.

To the same skillet, add the sliced mushrooms. Cook, stirring occasionally, until they are browned and have released their moisture. Season with a pinch of salt.

Add the minced shallots and garlic to the pan and cook for about 30-60 seconds until fragrant.

Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by about 80%.

Pour in the chicken stock and heavy cream, stirring to combine.

Bring the sauce to a simmer, then add the 3 tablespoons of cold, cubed butter. Swirl the pan until the butter is melted and the sauce has thickened.

Return the cooked chicken to the skillet, nestling it into the sauce. Simmer for another couple of minutes to heat the chicken through.

Serve the chicken and sauce over cooked pasta, rice, or mashed potatoes. Garnish with fresh parsley.