Creamy Chicken Marsala

Place chicken breasts in Ziploc bag or between sheets of wax paper and flatten them with the smooth side of a meat mallet until they are 1/2 inch thick.

Sprinkle both sides of chicken with salt and pepper.

Melt 2 tablespoons of butter in a large frying pan, and brown both sides of the chicken over medium high heat. This should take about 3-4 minutes per side. Cook the chicken in batches so that you don’t overcrowd the pan. Add more butter to the pan as needed.

Transfer the chicken to a separate dish, then using the same pan, pour in Marsala wine. Bring to a boil, scraping up all the yummy bits in the pan from the chicken. Add the mascarpone cheese. Bring the sauce back up to a boil, then simmer for a few minutes until the sauce thickens. Set aside.

In a separate pan over medium high heat, melt the rest of the butter and saute the chopped shallots until soft. Add the mushrooms and continue to saute until all the liquid from the mushrooms has cooked down and the mushrooms have turned a nice golden brown color. Once the mushrooms are ready, add salt and pepper to taste.

Add the mushrooms and chicken to the creamy marsala sauce and return to medium heat until the chicken is cooked through, about 4 or 5 minutes.