Easy Chicken Marsala

Place chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly using a mallet or rolling pin until approximately approximately ¼ inch thick. Once flattened, season both sides with kosher salt and ground black pepper.

In a shallow bowl, combine the flour, salt, pepper and dried herbs.

Heat oil on medium-high in a large skillet. Dredge chicken in the seasoned flour, shaking off the excess. Fry chicken for approximately 4–6 minutes on each side until golden, turning once and repeating with other side. Remove the chicken and set aside.

Add onion to the drippings in the pan and sauté until sweating, about 5 minutes. Add mushrooms and garlic and sauté until mushrooms are nicely browned and moisture has evaporated, about 6–8 minutes.

Pour the Marsala wine in the pan and bring to a boil. Cook until liquid has reduced, approximately 6–8 minutes. Add chicken stock and simmer for 5 minutes, allowing the liquid to reduce again.

Return the chicken to the pan, cooking 2–3 more minutes while the chicken heats through. Season with salt and pepper to taste, if necessary.