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Creamy Balsamic Mushroom Chicken Marsala

This is a very easy weeknight meal that feels indulgent in the best kind of way!
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Ingredients
  

  • 4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally
  • kosher salt and black pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons Primo Garlic Olive Oil
  • 3 tablespoons salted butter
  • 3 cups shiitake or cremini mushrooms sliced
  • 2 shallots chopped
  • 3 cloves garlic chopped or grated
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 3 tablespoons Primo 18 Year Old Balsamic Condimento
  • 1 cup low sodium chicken broth
  • 3/4 cup dry marsala wine
  • 3/4 cup heavy cream
  • 1 pinch crushed red pepper flakes

Instructions
 

  • Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.
  • Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.
  • To the skillet, add 2 tablespoons olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 minutes, until fragrant. Add the balsamic vinegar. Cook another 2-3 minutes, until the mushrooms have caramelized. Spoon half the mushrooms out of the skillet and onto the plate with the chicken.
  • Pour in the wine and broth. Cook 10-15 minutes until reduced slightly, then pour in the cream. Add the chicken to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the reserved mushrooms over the chicken.
  • Serve the chicken and sauce over mashed potatoes, pasta, or steamed rice. Top with fresh thyme or parsley.

Notes

Thanks to Half Baked Harvest for the recipe!