balsamic mushroom chicken marsala

ingredients

• 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
• kosher salt and black pepper
• 1/3 cup all-purpose flour
• 1 teaspoon garlic powder
• 3 tablespoons extra virgin olive oil
• 3 tablespoons salted butter
• 3 cups shiitake or cremini mushrooms, sliced
• 2 shallots, chopped
• 3 cloves garlic, chopped or grated
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
• 3 tablespoons balsamic vinegar
• 1 cup low sodium chicken broth
• 3/4 cup dry marsala wine
• 3/4 cup heavy cream
• 1 pinch crushed red pepper flakes

directions

chicken

• season 4 chicken breasts (2x cut in half) with salt and pepper.
• dredge each chicken cutlet through 1/3 c. flour and 1 tsp. garlic powder, pressing to adhere.
• heat 2 Tbsp. olive oil in a large skillet set over medium-high heat.
• when the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side.
• add 1 Tbsp. butter and allow the butter to brown around the chicken, about 2 minutes.
• remove the chicken from the skillet.

mushrooms

• to the skillet, add:
  • 2 tablespoons olive oil
  • 3 c. sliced mushrooms.
• cook undisturbed for 5 minutes or until golden.
• to skillet, add:
  • 2 Tbsp. butter
  • 2 chopped shallots
  • 3 chopped garlic cloves
  • 2 Tbsp. thyme
  • pinch each of salt, pepper, and red pepper flakes
• cook 4-5 minutes, until fragrant.
• to skillet, add:
  • 3 Tbsp. balsamic vinegar.
• cook another 2-3 minutes, until the mushrooms have caramelized.
• spoon half the mushrooms out of the skillet and onto the plate with the chicken.

cream

• to skillet, add:
  • 3/4 c. marsala wine
  • 1 c. broth
• cook 10-15 minutes until reduced slightly.
• to skillet, add:
  • 3/4 c. heavy cream.
  • browned chicken.
• simmer skillet for 5-10 minutes or until warmed through and thickened slightly.
• Spoon the reserved mushrooms over the chicken.

serve

• serve the chicken and sauce over mashed potatoes, pasta, or steamed rice.
• top with fresh thyme or parsley.