Who needs to order out when you can make this amazing version of Chicken Marsala right in your own kitchen.
Slice the chicken breasts in half horizontally to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4 inch thick. Season liberally with 1/2 teaspoon salt and a pinch of black pepper.
Place flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess. Reserve the 1 tbsp remaining flour to use later.
Heat a large nonstick skillet over medium-high heat. Add 1/2 tablespoon of the butter and 1 teaspoon of the olive oil to the pan and swirl the pan until the butter has melted.
Add the chicken and cook until golden brown on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.
Add the remaining 1/2 tablespoon butter and 1 teaspoon olive oil to the skillet. Add the garlic and shallots and cook until soft and golden, about 2 minutes.
Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
Sprinkle in the reserved 1 teaspoon of flour and cook, stirring, for about 30 seconds. Add the tomato paste, Marsala wine, chicken broth, and herbs de provence.
Stir and scrape up any browned bits from the bottom of the pan with a wooden spoon, until thickened, about 2 minutes.
Salt and pepper to taste.
To serve, put a piece of chicken on each of 4 serving plates. Spoon the mushrooms and sauce evenly over the top, and serve hot.
*For gluten-free version, use gluten-free flour and stock. Trader Joe's Mushroom Medley is not certified gluten-free, use fresh mushrooms if there is any concern.
Photos by TheFrayedKnot.com