Chicken Marsala

Instructions

1. Season chicken with salt and pepper and dredge in flour. Heat oil in a large skillet over medium-high. Cook chicken 3-4 minutes per side until golden. Transfer to a plate.
2. In the same pan, add 2 tbsp butter. Add mushrooms and cook without stirring for 3-4 minutes until browned. Add shallots and garlic and cook 2 minutes.
3. Add Marsala wine and let it reduce by half, scraping up any browned bits. Add chicken broth and simmer 3 minutes. Swirl in remaining 2 tbsp cold butter.
4. Return chicken to pan and simmer in the sauce for 5 minutes until cooked through and sauce has thickened. Season to taste. Serve over pasta or mashed potatoes with fresh parsley.