Chicken Marsala

Instructions

1. Prepare the chicken
   Place chicken breasts between plastic wrap and pound to even 1/4-inch thickness. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
2. Sauté the chicken
   Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add chicken breasts and cook until golden brown, about 3-4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
3. Cook the mushrooms
   In the same skillet, add 1 tablespoon butter. Add sliced mushrooms and sauté until they release their moisture and become golden brown, about 5-6 minutes. Add shallots and garlic, cooking for another 1-2 minutes until fragrant.
4. Make the Marsala sauce
   Pour in the Marsala wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 3-4 minutes. Add chicken stock and lemon juice, and simmer until the sauce thickens slightly, about 5 minutes.
5. Finish the dish
   Return the chicken to the skillet, nestling it into the sauce. Simmer for 2-3 minutes until chicken is heated through. Swirl in the remaining tablespoon of butter to enrich the sauce. Taste and adjust seasoning if needed.
6. Serve
   Transfer chicken to serving plates, spoon sauce and mushrooms over the top, and garnish with fresh chopped parsley. Serve immediately with pasta, mashed potatoes, or crusty bread to soak up the sauce.