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“For the best flavor in this classic one-pan chicken dinner recipe use real Marsala wine, not the cooking-wine kind. Serve with mashed potatoes.”
4 chicken breast cutlets (4 ounces each, about ½ inch thick), trimmed
½ teaspoon ground pepper, divided
¼ teaspoon kosher salt plus ⅛ teaspoon, divided
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided
8 ounces cremini mushrooms, sliced
8 ounces shiitake mushrooms, stemmed and sliced
½ cup chopped yellow onion
1 teaspoon fresh thyme leaves, plus more for garnish
½ cup Marsala
½ cup unsalted chicken broth
½ tablespoon butter
1Season chicken with ¼ teaspoon each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.
2Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm.
3Add the remaining 1 tablespoon oil and creminis to the pan; cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining ⅛ teaspoon salt.
4Add onion, thyme and the remaining ¼ teaspoon pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.