Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz or 170g each)
  • Salt and black pepper, to taste
  • ½ cup (60g) all-purpose flour, for dredging
  • 3 tbsp (45ml) olive oil
  • 2 tbsp (28g) unsalted butter
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ cup (180ml) dry Marsala wine
  • 1 cup (240ml) chicken broth
  • 2 tsp (10ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped (for garnish)

Instructions:

  1. Flatten chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper. Dredge chicken in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add butter and allow it to melt. Sear chicken breasts for 4-5 minutes on each side until golden brown and cooked through; remove from skillet and keep warm.
  3. In the same skillet, add sliced mushrooms and sauté until browned (about 5-7 minutes). Add minced garlic and sauté for an additional minute. Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes. Add chicken broth and lemon juice; let the sauce reduce slightly (about 5 minutes).
  4. Return chicken to the skillet, allowing it to heat through and soak up the flavors (about 2 minutes). Garnish with fresh parsley before serving.