Chicken Marsala

Ingredients

• chicken cutlets
• salt
• pepper
• all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• baby bellas mushrooms
• 1 cup marsala wine
• 1 tablespoon heavy cream
• 1 tablespoon butter, cut into cubes and rolled in flour
• pasta

Instructions

1. Pound out the chicken cutlets and salt and pepper both sides.
2. Dredge the chicken on both sides in all-purpose flour.
3. Heat a pan over medium heat and add olive oil and butter.
4. Cook the chicken in the pan for 3 minutes on each side until browned.
5. Remove the chicken from the pan and set aside.
6. Slice the mushrooms and add them to the same pan.
7. Brown the mushrooms for 2 to 3 minutes.
8. Add marsala wine to the pan and reduce by half while scraping the bottom.
9. Add heavy cream and butter rolled in flour to the reduced wine and mix well.
10. Lower the heat to medium-low and nestle the chicken back into the sauce for about a minute.
11. Taste and adjust the sauce with salt as needed.
12. Add cold butter to the sauce to finish it.
13. Serve the pasta on a plate, spoon over the Marsala sauce, and top with chicken and mushrooms.