Chicken Marsala with Arugula Salad

recipe

• Step 1
  Peel & chop the shallot. Peel & mince the garlic.
• Step 2
  Butterfly the chicken breasts by slicing through the center, lengthwise, stopping just before the knife reaches the end! Lay a piece of parchment paper or plastic wrap over top. Use a meat mallet or rolling pin to pound the chicken to an even 1/2-inch thickness.
• Step 3
  In a wide, shallow dish, add the flour with a pinch of salt & pepper. Dredge the chicken in the flour, coating both sides. Shake off the excess flour. Reserve 1 teaspoon of the flour in a small bowl.
• Step 4
  Heat a drizzle of olive oil in a large frying pan over medium-high heat.
• Step 5
  When the oil is hot, place the flour-dredged chicken in the pan & cook for 6-8 min, turning halfway through, until the chicken is golden & cooked through. Transfer to a plate & set aside.
• Step 6
  Add the butter to the same frying pan on medium-high heat. Add the mushrooms & shallots. Season with salt & pepper, then cook for 3-4 min until the veggies start to brown & soften.
• Step 7
  Add the Marsala wine & thyme (optional). Bring to a simmer & cook for 2-3 min until the wine has reduced.
• Step 8
  Add the chicken broth & season again with salt & pepper. Bring to a simmer & cook for 3-4 more min.
• Step 9
  To the reserved bowl of flour, carefully add 2 tablespoons of the pan sauce & whisk until smooth. Add back into the pan & stir until the sauce thickens, about 1-2 min.
• Step 10
  Return the chicken to the pan. Simmer on low for 2-3 min, until the chicken is warmed through.
• Step 11
  Add the arugula to a mixing bowl. Dress with a drizzle of olive oil & squeeze of lemon juice. Season with salt & pepper. Toss to combine.
• Step 12
  Plate the chicken with marsala sauce & arugula salad. Garnish with fresh parsley, if you have any. Enjoy!