Chicken Marsala with Mashed Potatoes

Serves: 4-6

Ingredients

• 2 boneless skinless chicken breasts, sliced thin and pounded out
• 1 shallot, minced
• 2 tbsp. fresh parsley, minced
• 2 tbsp. olive oil
• 1 tbsp. flour
• 5 white mushrooms, sliced
• 2 cups chicken broth
• 1 cup Marsala wine
• 1 tsp. salt
• ½ tsp. pepper
• prepared mashed potatoes

Directions

1. Place a chicken breast on the cutting board. Hold it steady with one hand, then using a sharp knife, slice through the middle horizontally. Cover each half of the chicken with plastic wrap and pound it out until the chicken is ¼-inch thick. Season both sides with salt and pepper.
2. Melt 1½ tbsp. butter in a skillet over medium heat. Cook chicken breasts in hot butter and oil until browned. Flip and cook until chicken is almost cooked through. Transfer chicken to a plate.
3. Using the same pan, add 1-2 tbsp. of olive oil and sauté the mushrooms and onions, with a pinch of salt and pepper, until mushrooms are golden and onions are translucent, 5 to 7 minutes. Stir flour over the top and stir until the bitterness of the flour cooks off.
4. Pour wine into the skillet and bring to a boil; keep stirring until the sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
5. Return chicken to the skillet, reduce heat to low, and finish cooking. Transfer chicken to plates of mashed potatoes, spooning the mushrooms and sauce over the top.