Creamy Balsamic Mushroom Chicken Marsala

Ingredients:

• 2-4 boneless chicken breasts, sliced in half horizontally
• kosher salt & black pepper
• 1/3 cup all-purpose flour
• 1 tsp garlic powder
• 3 Tbsp extra virgin olive oil
• 3 Tbsp salted butter
• .5# crimini mushrooms, sliced
• 2 shallots, chopped
• 3 cloves garlic, chopped or grated
• 2 Tbsp fresh thyme leaves (or 2tsp dried thyme)
• 3 Tbsp balsamic vinegar
• 1 cup low sodium chicken broth
• 3/4 cup dry marsala wine (madeira, sherry or dry vermouth are good substitutes)
• 5oz creme fraiche
• 1 pinch crushed red pepper flakes

Instructions:

1. Remove creme fraiche from the fridge. Bringing it closer to room temp will prevent it from curdling when you add it to the sauce later.
2. Season chicken with salt and pepper.
3. Place flour and garlic powder in a shallow bowl and dredge chicken through flour mix, pressing to adhere.
4. Heat 2 Tbsp olive oil in a large skillet set over medium-high heat. When the oil shimmers, add chicken and sear on both sides until golden, about 3-5 min per side.
5. Add 1 Tbsp butter and allow butter to brown around the chicken, about 2 minutes. Remove chicken from the skillet.
6. Add 2 Tbsp olive oil and mushrooms to skillet. Cook undisturbed for 5 minutes or until golden.
7. Add 2 Tbsp butter, shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 min. Add balsamic vinegar. Cook another 2-3 min, until mushrooms have caramelized. Spoon half the mushrooms out of the skillet and onto the plate with the chicken.
8. Pour in wine and broth. Cook 10-15 min until reduced slightly, then whisk in the creme fraiche.
9. Add the chicken to the skillet and simmer for 5-10 min, or until warmed through and thickened slightly. Spoon the reserved mushrooms over the chicken.
10. Enjoy!