Chicken Marsala

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  • 2 boneless skinless chicken breasts, pounded to 1/4 inch thick
  • 2 Tbsp flour
  • Salt & pepper, to taste
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 1 medium shallot, finely chopped
  • 3 cups sliced crimini or white button mushrooms
  • 1/2 cup chicken broth
  • 2/3 cup Marsala wine
  • 1/2 cup heavy cream
  • 2 tsp fresh thyme
  • 1/4 cup Parmesan


  1. Coat chicken evenly in flour seasoned with salt and pepper. Set aside.
  2. Heat olive oil and 1 Tbsp butter in a large skillet over medium high heat. Brown chicken, about 4-5 minutes each side. Remove from skillet and set aside.
  3. Stirring frequently, cook mushrooms in remaining 1 Tbsp butter for about 4 minutes, or until browned.
  4. Add shallots and garlic, cooking until shallots are fragrant and translucent, about 2 minutes.
  5. Add chicken broth, Marsala, heavy cream, and thyme, stir and scrape up any bits from the pan.
  6. Bring to a boil, and then reduce heat to medium and simmer, stirring occasionally, until sauce thickens and reduces by half. About 10-12 minutes.
  7. Return chicken to the pan and heat through, about 2 minutes. Serve with cooked linguine and sprinkle with shredded Parmesan.

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