Skip the restaurant and make this flavorful Italian favorite at home! Serve with Capellini pasta or a side of buttered mashed potatoes. Magnifico!

(For 4 servings)

Prep time: 35 min
Difficulty: easy
Cannot be frozen

4 skinless boneless chicken breasts
3 tbsp all-purpose flour, for dredging
3 tbsp olive oil
2 shallots, finely diced
2 garlic cloves, finely chopped
8 oz | 3 cups porcini mushrooms, sliced
6 fl oz | 3/4 cup sweet Marsala wine
7 fl oz | 7/8 cup chicken stock
2 tbsp unsalted butter, cubed
1 – 2 tbsp lemon juice
2 fl oz | 1/4 cups fresh parsley, chopped
kosher salt
freshly ground black pepper

1 Place chicken on a cutting board. Cover with plastic wrap and pound out to about 0.25″ thickness.

2 Sprinkle over flour, turning to coat, and shaking off excess. Season with salt and pepper.

3 Heat oil in a large sauté pan set over a moderate heat until hot. Fry chicken in pan for 4-5 minutes on both sides until golden-brown and cooked through. Remove to a platter and cover with foil to keep warm.

4 Add shallots and garlic to pan and sauté for 2 minutes before adding mushrooms and a pinch of salt. Sauté until tender, about 5 minutes.

5 Stir in marsala, bring to boil, and cook for 2 minutes. Stir in broth and return sauce to a simmer.

6 Whisk in butter by the cube until incorporated into sauce. Season to taste with salt, pepper and lemon juice.

7 Spoon marsala sauce over chicken and sprinkle over parsley.

Nutritional information:
cal: 506
protein (g): 56.2
carbs (g): 14.4
sugars (g): 1.1
fat (g): 22.3
sat. fat (g): 6.8
fiber (g): 1.1
sodium (mg): 1123