Cooking Time: 30 minutes

Serves 4

What You Need:

• 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
• kosher salt and black pepper
• 1/2 cup all-purpose flour
• Olive oil
• 2 tbsp butter
• 1 cup shiitake or cremini mushrooms, sliced
• 2 shallots, chopped
• 3 cloves garlic, chopped or grated
• 3/4 cup dry marsala wine
• 1 cup chicken broth
• 1 pouch Haven’s Kitchen Herby Chimichurri
• 1/4 cup heavy cream

How to Make It:

1. Season the chicken with salt and pepper. Place the flour in a shallow dish and dredge the chicken through the flour
2. Heat a glug of 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. Remove the chicken from the skillet
3.  To the skillet, add another glug of olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots and garlic. Cook for 4-5 minutes, until fragrant. Cook another 2-3 minutes, until the mushrooms have caramelized
4.  Pour in the wine, broth and ¼ pouch of Chimichurri. Cook for 10 minutes until reduced slightly, then pour in the cream
5.  Add the chicken back to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the saucy mushrooms over the chicken. Enjoy!