Chicken Marsala (Better Than the Restaurant!)

Steps

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1. 1
   Cut chicken breasts into even pieces and pound gently to an even thickness for quick, even cooking.
   ▶ ≈1:19
2. 2
   Gently heat butter and olive oil together in a large skillet; the olive oil helps keep the butter from burning.
   ▶ ≈1:47
3. 3
   Season both sides of the chicken lightly with salt and pepper. Season the flour with salt and pepper too, then dredge the chicken in the flour. Let it rest a few minutes so the flour adheres well and won't burn in the pan.
   ▶ ≈1:59
4. 4
   Once the butter and oil turn lightly golden and smell nutty, add the floured chicken and sear about 2 minutes per side until golden. The chicken doesn't need to be fully cooked yet — it will finish cooking later.
   ▶ ≈3:19
5. 5
   Remove the chicken and set aside. In the same pan, add the sliced cremini mushrooms with a pinch of salt and cook about 5-7 minutes, until they develop color but stay silky — don't let the edges get crispy.
   ▶ ≈4:21
6. 6
   Add the minced shallots and cook 1-2 minutes until softened, then stir in the garlic and cook another 30 seconds.
   ▶ ≈5:59
7. 7
   Pour in the dry Marsala wine and let it bubble and reduce slightly, releasing a rich, sweet, nutty aroma.
   ▶ ≈7:49
8. 8
   Add the beef stock and bring to a boil, then return the seared chicken (along with any accumulated juices) back into the pan.
   ▶ ≈8:24
9. 9
   Bring back to a boil, then simmer for about 7 minutes until the chicken is cooked through and the sauce has reduced slightly.
   ▶ ≈9:21
10. 10
    Just before turning off the heat, stir in a pat of butter to give the sauce a glossy finish, then sprinkle with fresh parsley and serve.
    ▶ ≈9:40