Chicken Marsala

Steps

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1. 1
   Gently pound the chicken breasts flat to an even thickness.
   ▶ ≈1:33
2. 2
   Season both sides of the chicken lightly with salt.
   ▶ ≈2:27
3. 3
   Season both sides of the chicken lightly with black pepper.
   ▶ ≈2:41
4. 4
   Coat the chicken evenly on both sides with the seasoned flour mixture.
   ▶ ≈3:35
5. 5
   Heat olive oil and butter in a large skillet over medium-high heat and add the halved garlic clove for flavor.
   ▶ ≈5:29
6. 6
   Place the floured chicken pieces in the hot oil and sauté until golden brown on one side.
   ▶ ≈6:46
7. 7
   Flip the chicken and cook the other side until golden brown, then transfer to a plate.
   ▶ ≈8:16
8. 8
   In the same pan, add the sliced mushrooms and sauté until they release their liquid and begin to brown slightly.
   ▶ ≈9:34
9. 9
   Add the chopped shallots and minced garlic to the mushrooms and cook until softened.
   ▶ ≈11:40
10. 10
    Pour in the Marsala wine and allow it to simmer and reduce slightly.
    ▶ ≈12:28
11. 11
    Add the chicken broth and simmer the sauce until it reduces slightly.
    ▶ ≈12:58
12. 12
    Mix the butter and flour together and whisk into the sauce to thicken it, stirring until it reaches the desired consistency.
    ▶ ≈13:20
13. 13
    Taste the sauce and adjust the seasoning with salt and black pepper as needed.
    ▶ ≈14:55
14. 14
    Return the sautéed chicken to the pan and simmer in the Marsala sauce until heated through and tender.
    ▶ ≈15:41
15. 15
    Transfer the chicken and sauce to a serving dish and garnish with fresh chopped parsley.
    ▶ ≈16:57