Chicken Marsala

Instructions

1. Butterfly then split the chicken breasts. Place the chicken breasts between two sheets of parchment paper and gently pound the chicken with a mallet. When you complete this process, you should be left with four (4) thin chicken cutlets instead of the two (2) thicker ones that you started with.
2. Season both sides of each chicken cutlet with salt, pepper and garlic powder. Then, pour the flour into a medium sized mixing bowl and lightly coat both sides of each chicken cutlet with flour.
3. In a large cast iron (preferred) or stainless steel skillet, bring 1 1/2 Tablespoons of butter and the olive oil to a medium heat. Fry each side of the chicken cutlet until browned and cooked through. This should take about three (3) minutes per side.
4. While the chicken is frying, mince the garlic and set it aside. Remove the chicken cutlets from the skillet and place them on a paper towel lined plate. Do not wipe out the skillet or remove any of the remaining bits.
5. Add the remaining butter to the skillet. Once the butter has melted, use a wooden spoon to scrape the remaining bits from the bottom of the pan. Add in the mushrooms and garlic and allow them to cook for 2-3 minutes; stir frequently.
6. Add the Marsala wine and chicken broth to the skillet and give everything a few stirs. Then, allow some of the liquid to cook down. If you prefer your sauce on the creamy side, add in the half and half (or unflavored non-dairy creamer) and give it another stir before allowing it to simmer.
7. Once the sauce is simmering and the liquid has cooked down just a little, add the chicken cutlets back into the skillet. Spoon some of the mushroom sauce over the chicken and allow the chicken to simmer in the sauce for 5-7 minutes.
8. While the chicken simmers, wash, pat dry and rough chop the parsley. Sprinkle the parsley on top of the chicken. Then, plate, serve and enjoy.

• Servings : 4
• Ready in : 30 Minutes
• Course : Dinner
• Recipe Type : Dinner
• Ingredient : Chicken