Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1/4 cup (60ml) dry Marsala wine
  • 1 cup (240ml) chicken broth
  • 2 tablespoons unsalted butter, cold and cut into cubes
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Pound chicken breasts to 1/4-inch thickness. Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook chicken in batches, about 3-4 minutes per side, until golden brown and cooked through (internal temp of 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add remaining 1 tablespoon of butter to the skillet. Sauté mushrooms until softened and lightly browned. Add minced garlic and cook until fragrant.
  4. Pour in Marsala wine and scrape up any browned bits from the bottom of the pan. Add chicken broth and bring to a simmer. Reduce heat and simmer for 5-7 minutes, until sauce has thickened slightly.
  5. Remove the sauce from heat. Whisk in cold butter, one cube at a time, until emulsified and the sauce is glossy. Season with salt and pepper to taste.
  6. Return chicken to the skillet and coat with the Marsala sauce. Garnish with fresh parsley. Serve immediately.