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Ingredients
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Main Ingredients
Mushroom Mixture
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each chicken breast in all-purpose flour, shaking off any excess.
Cooking
- 2
Sear the Chicken
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the floured chicken breasts and cook for about 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of butter. Add the minced shallots and sauté for 2-3 minutes until translucent. Then, add the minced garlic and sauté for an additional minute.
- 4
- 5
Make the Marsala Reduction
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer, allowing the mixture to reduce by half, about 10 minutes.
- 6
Combine and Finish
Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 5 minutes until the chicken is cooked through and the sauce has thickened slightly. Sprinkle with fresh parsley before serving.
