Chicken Marsala with Mushrooms

Ingredients

• 4 boneless, skinless chicken breasts

• ½ cup all-purpose flour

• ½ tsp kosher salt

• ¼ tsp freshly ground black pepper

• 4 tbsp The Anointed Olive’s Butter Infused Olive Oil, divided

• 8 oz cremini mushrooms, sliced

• 1 large shallot, finely minced

• 2 garlic cloves, minced

• ¾ cup dry Marsala wine

• ¾ cup chicken broth

• 1 tsp fresh thyme leaves

• Chopped fresh parsley, for garnish

Directions

1. Prepare the chicken. Slice the chicken breasts horizontally into thin cutlets. Season with salt and pepper, then dredge lightly in flour, shaking off the excess.

2. Brown the cutlets. Heat 2 tablespoons of Butter Infused Olive Oil in a large skillet over medium heat. Working in batches if needed, cook the cutlets for about 4 minutes per side, until golden. Transfer to a plate.

3. Cook the mushrooms. Add 1 tablespoon of Butter Infused Olive Oil to the same skillet. Cook the mushrooms for about 6 minutes, until deeply browned. Add the shallot and garlic and cook for 1 minute more.

4. Make the Marsala sauce. Pour in the Marsala wine and scrape up the browned bits from the bottom of the skillet. Simmer for 3 minutes, then add the chicken broth and thyme. Simmer for another 5 minutes, until slightly reduced.

5. Finish the chicken. Return the cutlets and any juices from the plate to the skillet. Simmer gently for about 4 minutes, until the sauce thickens and the chicken reaches 165°F in the thickest part.

6. Serve. Remove the skillet from the heat and stir the remaining tablespoon of Butter Infused Olive Oil into the sauce. Sprinkle with fresh parsley and serve immediately.