MARSALA CHICKEN RECIPE

INGREDIENTS:

 1 1/2 lb. chicken cutlets or tenders, pounded until ¼-inch thick

 Kosher salt and freshly ground black pepper, to taste

 1/3 cup plus 1 tablespoon flour, divided

 6 tablespoons olive oil, divided

 5 tablespoons salted butter, divided

 8 ounces mushrooms, sliced

 1/4 cup finely diced sweet onion

 2 cloves garlic, minced

 1/2 cup dry Marsala wine

 1/2 cup chicken stock

 (optional) chopped parsley for garnish

INSTRUCTIONS:

Season chicken with salt and pepper and dredge in 1/3 cup flour.

Heat 2 tablespoons oil and 1 tablespoon butter in a skillet over medium-high heat. Add chicken, and cook about 5 minutes, turning once, until golden brown. Work in batches if needed (depending on pan size). Transfer to a plate; set aside.

Add 3 tablespoons oil and 1 tablespoon butter, then add mushrooms; cook over medium-high heat until golden brown, about 6-8 minutes. Transfer to plate with chicken, and set aside.

Add remaining 1 tablespoon of oil and 1 tablespoon of butter to skillet and heat, add minced onion and garlic; cook, stir until soft, about 1 minute. Stir in remaining 1 tablespoon flour; cook for 1 minute.

Add Marsala and chicken stock; continue to cook, stirring and scraping bottom of pan until slightly thick, about 2-3 minutes. Add remaining butter and stir to combine. Return chicken and mushrooms to skillet; cook for about 2 minutes until heated.

Salt and pepper to taste; if desired, garnish with fresh chopped parsley.