FOOD FOR THE SOUL – Classic Chicken Marsala

Recipe by CHEF BEVERLY LEE
Serves 4

4 chicken breasts, boneless and skinless 
Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil

8 ounces white button mushrooms, stemmed and quartered 
½ cup sweet Marsala wine
 
½ cup chicken stock, slightly warm

1 tablespoon cream, slightly warm
 
2 tablespoons unsalted butter

¼ cup flat-leaf parsley, chopped

Cooked pasta of choice

Preheat oven to 375 degrees F. 
Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a meat mallet, until about ¼ inch thick. Remove the plastic wrap and season both sides with salt and pepper. 

Heat the oil over medium-high flame in a large skillet. When the oil is hot, add the chicken to the pan and fry 4 minutes on each side until golden, turning only once. Do this in batches as to not overcrowd the pan. Continue this process until all chicken is cooked. Remove chicken from pan and place on a cooling rack inside of a sheet pan. Place sheet pan in the oven and continue cooking chicken for another 10–12 minutes, depending on meat thickness, or until done. 
 
Lower heat to medium; add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes. Season with salt and pepper. Remove pan from heat, add the Marsala, return pan to the heat and boil down for a few minutes to cook out the alcohol. Add the chicken stock and cream, then simmer for a minute to reduce the sauce slightly. Stir in the butter and simmer gently for five minutes.