Creamy Chicken Marsala

Ingredients:

1½ lbs. (2-3) boneless, skinless chicken breasts

1 tsp. ground black pepper

1 tsp. Italian seasoning

2 tsp. salt, divided

1/2 c. all-purpose flour

4 Tbsp. extra-virgin olive oil, divided

3 Tbsp. unsalted butter, divided

8 oz. cremini or white button mushrooms, sliced thin

1 shallot, finely chopped

3 cloves garlic, sliced

1 Tbsp. fresh thyme, chopped

3/4 c. dry Marsala wine

1 1/4 c. low-sodium chicken broth

3/4 c. heavy cream

fresh parsley, chopped, to garnish

Preparation:

Pat chicken breasts dry and remove tenderloin. Butterfly each breast and separate butterflied halves to create 4-6 thin pieces; season each side with pepper, Italian seasoning, and 1½ tsp. salt. Pour flour into a shallow dish. Dredge each piece of chicken in flour, coating both sides, and tapping off any excess. In a large skillet over medium-high heat, heat 1 Tbsp. oil, then melt 1 Tbsp. butter. Add half of chicken and cook, turning occasionally, until golden brown, 2 to 3 min. per side. Transfer to a plate. Repeat with 1 Tbsp. oil and remaining chicken until all chicken is cooked. In same skillet over medium heat, heat 1 Tbsp. oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 min. Add shallot and remaining 1 Tbsp. oil and 1/2 tsp. salt and cook until translucent, stirring frequently, about 2 min. Add garlic and thyme and cook, stirring, about 1 min. or until fragrant. Add wine and cook, stirring occasionally, scraping browned bits from bottom of pan, until reduced by half, 4-5 min. Add broth and cream and bring to a simmer. Cook, stirring occasionally, until sauce starts to thicken, about 15 minutes. Stir in remaining butter until melted. Return chicken to skillet, spoon sauce over chicken until heated through, 2 to 3 minutes. Garnish with parsley. Serve over or with angel hair pasta.