Chicken Marsala and Mushrooms

1. Heat Olive Oil

Heat one tablespoon of olive oil in a medium-size skillet over high heat.

2. Season and Dredge Chicken

While the oil is heating, season the chicken breasts with kosher salt and freshly ground pepper, then dredge them in flour, shaking off any excess.

3. Cook Chicken

Place two of the chicken pieces into the hot skillet and cook them for about 2 minutes on each side until they are nicely browned. Once browned, remove the chicken from the skillet and set aside on a plate, loosely tenting with foil to keep warm. Add another tablespoon of olive oil to the skillet and repeat the process with the remaining chicken pieces.

4. Cook Mushrooms and Shallot

Add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced mushrooms and minced shallot, cooking them until they become tender and just start to brown. This should take a few minutes.

5. Add Marsala Wine

Pour the Marsala wine into the skillet with the mushrooms and shallots. Allow it to cook until the wine reduces by half, concentrating its flavors.

6. Add Veal Glaze or Chicken Stock

Next, stir in the veal glaze or chicken stock and let it cook for about a minute. Remove the skillet from the heat and swirl in the butter until it melts, adding a silky texture to the sauce.

7. Return Chicken and Serve

Return the chicken to the skillet, spooning the sauce and mushrooms over the top. Transfer everything to a serving platter and, if desired, garnish with chopped chervil or parsley. Serve immediately and enjoy your homemade Chicken Marsala and Mushrooms.