1/4c Parsley

2 garlic cloves

2 chicken breasts

2 tsp Chicken Broth Concentrate

2 fl. oz Marsala Wine

10 oz mashed potatoes

4 oz sliced mushrooms

1/2 oz flour

3/4 oz roasted garlic & herb butter

Coarsely chop parsley

Mince garlic

Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/8” thickness.

Unwrap chicken and season both sides with a pinch of salt and pepper

Place flour on a plate (reserve 1 tsp for sauce). Place chicken in flour and flip to coat both sides, pressing gently to adhere. Repeat with second chicken breast

Place a large non-stick pan over medium-high heat and add 1 Tbsp olive oil

Add chicken to hot pan and cook undisturbed until browned, about 2-3 minutes on one side

Reduce heat to medium. Flip chicken and cook another 3-5 minutes until done

Transfer chicken to plate and cover with foil

Return pan to medium heat. Add 1 tsp olive oil, garlic, and mushrooms to hot pan. Stir occasionally until slightly softened

Add reserved flour (1 tsp) and stir until no dry flour remains

Add wine, chicken base, and 1 Tbsp water. Stir to combine and bring to a simmer

Stir occasionally until slightly thickened. If too thick, add water to acheive desired consistency.

Remove from burner, stir in half the butter, parsley, and pepper until combined.

Combined mashed potatoes with remaining butter. Stir to combine