Chicken Marsala with Arugula Salad

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!