For browning the chicken in this Chicken Marsala I use Ghee, a form of clarified butter. Most people don’t keep that on hand, though it’s well worth the effort. Instead, I’ve substituted a mixture of butter and oil here, but try ghee sometime.

1/2 tsp salt
1/2 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried thyme leaves
1/4 tsp dried parsley flakes
1/8 tsp marjoram
1/4 tsp garlic powder
1 large boneless, skinless chicken breast half, about 8 oz, split horizontally
1/4 cup all-purpose flour
1 Tbsp olive or canola oil
3 Tbsp butter, divided
1 8 oz package sliced mushrooms
1 large shallot, finely chopped
1 tsp minced fresh garlic
1/2 cup dry Marsala wine
3/4 cup chicken broth
2 Tbsp heavy cream or half-and-half

1. In a small bowl, combine the first seven ingredients, salt through garlic powder, and set aside.
2. Place the horizontally split chicken breast between two sheets of plastic wrap and gently pound to an even thickness. Season on both sides with some of the spice blend, then dredge in the flour and set aside.
3. In a large skillet over medium high heat, melt together the oil and 2 Tbsp. butter. When hot, add the chicken and sear until golden on both sides. Remove to a plate.
4. In the same pan, cook the mushrooms and shallot until the mushrooms begin to soften. Add the garlic and cook a minute more, until the garlic is fragrant.
5. Deglaze the pan with the Marsala wine, stirring up any browned bits. Add the broth and bring to a boil. Reduce the heat to medium low and simmer until the liquid has reduced by half.
6. Add the remaining tablespoon of cold butter to the pan along with the cream and any remaining spice blend, stirring until the butter melts.
7. Return the chicken to the pan to heat through.
8. Serve the chicken topped with the sauce over brown rice or pasta.

Servings: 2