Chicken Masala

• 2 chicken breast halves


• 1 teaspoon salt and ground black pepper 


• 3 tablespoons butter, divided


• 2 tablespoons olive oil


• 5 white mushrooms, sliced


• 1 shallot, minced


• 1 tablespoon all-purpose flour


• 1 cup Marsala wine


• 2 cups chicken stock


• 2 tablespoons chopped fresh parsley


• 1 teaspoon cold butter
  

1. Season chicken breasts all over with salt and pepper.


2. Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.


3. Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.


4. Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes
   more.


5. Return chicken breasts to the skillet, reduce heat to low, and cook chicken, t
   urning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.


6. Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.