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Chicken Marsala

After the birth of one of my sweet daughters (my mom-fog brain cannot recall now if it was Charlotte or Stella), a friend from college (who also happens to be a chef) brought me a wonderful meal consisting of chicken Marsala, a mixture of sweet and russet potatoes, and green beans.  It was delicious and I remember thinking at the time "I really need to ask her for the recipe so I can make this again...". For whatever reason, I never got around to asking for the recipe and put the idea of making it on the back-burner.  However, when at the grocery last week, I happened to be standing by the Marsala wine when looking for something else and immediately knew I had to make the dish.  So, I consulted a few recipes and have the version I made below.  It was everything I had hoped it would be :)  I will definitely make it again and may try dredging the cutlets in flour before browning next time, similar to how I prepare them for this dish

Ingredients

2 lbs of boneless/skinless chicken breasts (or thighs), sliced ~1/4 inch thick
~2 TBSP olive oil
4 TBSP butter
1 onion, thinly sliced
~3/4 lb mushrooms, thinly sliced (I used cremini, but any variety will work)
1/2 cup Marsala wine
1 cup chicken broth
2 TBSP fresh parsley, chopped
Salt and pepper, to taste

Directions
1. Using paper towel, pat dry the chicken cutlets and season with salt and pepper on both sides.  In a large cast iron (or other heavy) skillet, heat the oil and 2 TBSP of the butter over medium to high heat.  Brown the cutlets on both sides (around 4 minutes per side), working in multiple batches, depending on the size of your skillet.  Remove the cutlets and set aside. 
2. In the same skillet, sauté the onion and mushrooms, stirring occasionally, for around 6-8 minutes.  Add the Marsala and cook and stir the mixture until the Marsala is almost evaporated. Add the chicken broth and chicken (along with any juices that have accumulated on plate) and simmer, turning chicken once, until cooked through, about 12-15 minutes. Transfer chicken to a serving platter.

3. Allow the mushroom sauce to simmer until the liquid is reduced to about 1/2 cup then remove the skillet from the heat and stir in the remaining 2 TBSP of butter and add salt and pepper to taste, stirring until the butter is just incorporated. Using a spoon, add the mushroom sauce around the chicken and garnish with the chopped parsley. Enjoy!


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