An Italian classic, Chicken Marsala is as comforting as it is easy to make. This version yields a beautifully thick sauce which is perfect for topping a bowl of spaghetti or spooning over mashed potatoes.
1poundboneless skinless chicken breasts, halved and pounded thin, chicken cutlets or chicken tenders
Kosher salt and freshly ground pepper
½cup plus 2 tablespoonsall-purpose flour
3cupssliced mushroomssuch as cremini or button
1tablespoonchopped fresh parsleyoptional
Season the chicken with salt, pepper, paprika, garlic powder, and dried herbs, then dredge in the ½ cup flour and shake off excess.
Heat 2 tablespoons of oil in a saute pan over medium-high heat. Cook chicken for 3 minutes per side, remove and set aside. Add remaining tablespoon of oil to the pan and add the mushrooms, season with salt and pepper, and cook until they are golden and release their liquid. Add the remaining 2 tablespoons flour and toss to coat the mushrooms evenly, cooking them for another couple minutes.
Slowly add the Marsala wine, mixing or whisking constantly to make sure the flour is dissolved into the liquid smoothly. Bring to a boil, scraping the pan to loosen any browned bits. Cook until the wine reduces by half and then add the chicken stock, cooking until the sauce thickens, a few minutes.
Lower the heat to medium, and add the chicken to the pan and continue to cook until the chicken is cooked through, and the sauce thickens more, about 5 minutes. Season the sauce to taste with salt and pepper, stir in the parsley if using, and serve immediately over pasta (spaghetti and linguine are good choices) or mashed potatoes.