Chicken Marsala with Asparagus

Étape 1

Peel & finely chop the shallot. Peel & mince the garlic.

Étape 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.

Étape 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 tablespoon of the flour in a small bowl.

Étape 4

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place the flour-dredged chicken in the pan & cook for 8-10 min, turning halfway through, until the chicken is golden & cooked through. Transfer to a plate & set aside.

Étape 5

Meanwhile, trim off the bottom inch of the asparagus. Cook the asparagus in a pot of boiling water for 3-4 min or until tender. Remove from the pot & set aside until serving.

Étape 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.

Étape 7

Add the Marsala wine, garlic & thyme (optional). Bring to a simmer & cook for 2-3 min until the wine has reduced.

Étape 8

Add the chicken broth & season again with salt & pepper. Bring to a simmer & cook for 3-4 more min.

Étape 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.

Étape 10

Return the chicken to the pan. Simmer on low for 2-3 min, until the chicken is warmed through.

Étape 11

Plate the chicken with marsala sauce & asparagus. Add a drizzle of olive oil to the asparagus & season with salt & pepper. Garnish with fresh parsley, if you have any. Enjoy!