Chicken Marsala – A Classic!

Season the chicken breasts with salt and pepper then dredge both sides in flour.

Heat 2 tablespoons olive oil and 2 tablespoons of butter in a large skillet over medium heat. When butter begins to foam, working in batches, cook chicken until golden brown on one side about 3 minutes. Continue cooking the other side for another 2 minutes. Add more oil if necessary. Remove breasts from pan and set aside.

Drain fat from skillet and return to medium heat. Melt 2 tablespoons of butter and 2 tablespoons of olive oil in skillet then add shallots. Cook until they soften, about 3 minutes. Add mushrooms and season with salt and pepper. Cook until they brown. Pour Marsala wine over mushrooms and continue cooking until wine turns slightly syrupy. Add remaining butter and chicken stock. Bring to a boil, season with salt and pepper. Boil until sauce is reduced by half. Return chicken and any accumulated chicken juices to pan. Continue cooking until sauce thickens and chicken is heated through, turning occasionally to coat in sauce. Add parsley and serve spooning sauce over each serving of chicken.