Chicken Marsala

Ingredients

• 1 1/4 lb chicken breast (2 large breasts)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 8 oz brown mushrooms
• 1/2 tsp onion powder
• 2 garlic cloves, minced
• 3/4 cup Apothic Pinot Noir
• 3/4 cup chicken stock
• 1/2 cup heavy whipping cream
• 2 tbsp parsley
• Parmesan, to top

Instructions

1. Cut chicken breast in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3 inch thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour, and then set aside.
2. Heat a large heavy-bottom pan over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. Once butter and oil are hot, add dredged chicken and sauté until golden and cooked through, about 3–4 mins per side. Set chicken aside and tent with foil to keep warm.
3. Add more oil to the pan if needed, along with the mushrooms, and sauté until excess liquid from the mushrooms evaporates and mushrooms are golden brown (about 5 mins). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and sauté another 30 seconds.
4. Add 3/4 cup wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4–5 mins), then add 3/4 cup chicken stock and, while stirring, add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce the sauce another 4–5 mins until slightly thickened. Season sauce with 1/4 tsp salt, or season to taste.
5. Return chicken to the pan and sprinkle the top with 2 tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to desired consistency, about 2 mins. (Sauce will thicken as it cools.) Top with parmesan.