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Chicken Marsala with Pasta

Ingredients

• 2 chicken breasts
• flour for dredging
• salt and fresh ground pepper
• 1 teaspoon dry parsley
• 8 ounces crimini or porcini mushrooms sliced
• 1 small onion finely diced
• 3 garlic cloves minced
• 1/2 cup marsala wine
• 1 1/2 cup heavy whipping cream
• 4-5 fresh basil or parsley finely chopped
• 1/4 cup grated parmesan or parmesan-romano blend*
• 4 tablespoons olive oil
• 4 tablespoons butter
• *You can find parmesan-romano blend at Trader Joes. And you may add more cheese if you like.
• For a little lighter version:
• Replace heavy whipping cream for 1 cup chicken broth/stock and 3/4 cup marsala wine.

Instructions

1. Slice chicken breast in half horizontally.
2. Place chicken on a cutting board and lay a piece of plastic wrap on top.
3. Pound chicken breasts with meat mallet,until they are about 1/4 inch thick.
4. Combine flour,salt,pepper and parsley in a shallow dish.
5. Heat 2 tablespoons of olive oil and butter over med-high heat using a sauté pan or large skillet.
6. Dredge both sides of the chicken cutlets in the flour mixture and fry them on both sides until golden brown (About 5 minutes each side).
7. Remove chicken from the pan.
8. Add another 2 tablespoon of olive oil and butter.
9. Throw in mushrooms and onions in the pan and sauté until mushrooms are nicely browned and the moisture evaporated.
10. Throw in basil or parsley.
11. Add marsala wine and let alcohol evaporate.About 1-2 minutes.
12. Pour in heavy whipping cream or chicken stock/broth.
13. Season with salt and pepper.
14. Add cheese and stir to combine.*
15. Transfer chicken cutlets back in the sauté pan with mushroom sauce and let it simmer for about 10-12 minutes.
16. *stir in 2 tablespoons butter then add the chicken.only if adding chicken stock instead of heavy whipping cream.
17. Serve with cooked spaghetti or your choice of pasta.