Chicken Marsala

Chicken in a savory gravy.



  1. Create 4 thin cutlets
  2. Season chicken, coat with flour
  3. Heat 1/4 cup olive oil over medium-high until shimmering. Cook chicken until browned on both sides, 3 to 4 minutes per side. Let chicken drain.
  4. Reduce heat to medium, add 2 tbsp olive oil, 2 tbsp of butter
  5. Add mushrooms, season with salt and pepper
  6. Add garlic, stirring for 1 minute
  7. Add flour, stir until toasted roughly 1 minute
  8. Add marsala, release browned bits from bottom of pan. Add chicken stock.
  9. Reduce heat to medium-low; simmuer until thick. About 10 minutes
  10. Stir in cream, return chicken, cook until warmed.