Chicken marsala

Ingredients

For 2 people

• 12 oz boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 tbsp minced shallot
• 1 tsp minced garlic
• 3/4 cup dry Marsala wine
• 3/4 cup low-sodium chicken stock
• 1 tbsp lemon juice
• 1 tbsp chopped parsley

Method

1. Prep and dredge the chickenPat the chicken breasts dry, then slice them horizontally into 4 thin cutlets and pound them between parchment to an even 1/4-inch thickness. In a shallow dish, whisk the flour with 1/4 tsp kosher salt and 1/4 tsp black pepper. Season the chicken with the remaining 1/4 tsp salt and 1/4 tsp pepper, then dredge each cutlet lightly in the flour, shaking off the excess. Discard any leftover flour that touched the raw chicken; do not reuse it.
2. Sear the cutletsHeat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook for about 2 to 3 minutes per side, until the surface is golden and the centers are still underdone. Transfer the cutlets to a plate. Do not wipe out the pan, because the browned bits are the base of the sauce.
3. Brown the mushroomsLower the heat to medium, add the remaining 1 tbsp olive oil and 1 tbsp of the butter, then add the mushrooms and shallot. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms give up their liquid and then turn brown at the edges. Stir in the garlic for the last 30 seconds so it turns fragrant without scorching.
4. Deglaze with MarsalaPour in the Marsala wine and scrape the bottom of the skillet with a wooden spoon to release every browned bit. Simmer for about 2 minutes, stirring once or twice, until the wine has reduced by about half and the sharp alcohol smell has softened. The pan should look glossy, not dry.
5. Build the sauceAdd the chicken stock and simmer for 3 to 4 minutes, until the liquid turns slightly syrupy and lightly coats the back of a spoon. Whisk in the remaining 1 tbsp butter to round out the sauce and give it a shiny finish. If the sauce seems to thicken too quickly, lower the heat now rather than boiling hard.
6. Finish the chickenReturn the chicken and any juices to the skillet, nestling the cutlets into the mushrooms and sauce. Reduce the heat to medium-low and simmer gently for 3 to 4 minutes, spooning sauce over the chicken, until the thickest part reaches 165 F on an instant-read thermometer. The sauce should stay at a quiet bubble, not a vigorous boil.
7. Brighten and serveTurn off the heat and stir in the lemon juice, then let the skillet stand for 5 minutes so the sauce settles and the chicken relaxes. Transfer the chicken to warm plates, spoon the mushrooms and sauce over the top, and finish with the chopped parsley. Serve right away; the flour coating softens once sauced.