Traditional Chicken Marsala

At the stove

Make the recipe

1. In large skillet met 2 tbspbutter and 1 tbsp oil over medium-high heat. On plate combine flour, salt and pepper; sprinkle on chicken. Reserve remaining mixture.
2. Cook chicken in batches until lightly browned, adding butter and oil as necessary. Remove chicken to platter; keep warm.
3. Cut tomato in half, squeeze out seeds, then chop. Add shallots to skillet; stir 1 min. Add mushrooms. Cook, stirring occasionally, until liquid is absorbed.
4. Add Marsala, sraping up browned bits. Bring to boil. Blend remaining flour mixture into chicken broth; stir into skillet. Return to boil and cook until sauce is slightly thickened.
5. Spoon some sauce over chicken; sprinkle with tomato and parsley. Serve remaining sauce on side.
6. Serve immediately over pasta, mashed potatoes, or rice.