Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about ½ inch thick
  • ½ cup (60g) all-purpose flour, seasoned with salt and pepper to taste
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ cup (180ml) dry Marsala wine
  • ½ cup (120ml) chicken broth (low sodium preferred)
  • 2 tablespoons (30g) unsalted butter, cold, cut into pieces
  • 2 tablespoons (30ml) heavy cream (optional, for extra richness)
  • 1 tablespoon fresh parsley, chopped, for garnish
  • Salt and pepper to taste

Instructions:

  1. Pound chicken breasts to an even thickness (about ½ inch). Season both sides with salt and pepper.
  2. Place seasoned flour in a shallow dish. Dredge each chicken breast in the flour, shaking off excess.
  3. Melt 2 tablespoons of butter with olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté until softened and browned, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Remove mushrooms from the pan and set aside.
  4. In the same skillet, add the floured chicken breasts in a single layer (you might need to do this in batches). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the pan and set aside.
  5. Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, allowing the alcohol to evaporate slightly and the sauce to reduce a bit.
  6. Add chicken broth to the pan and simmer for another 2-3 minutes, reducing the sauce further. Stir in the cooked mushrooms.
  7. Remove the pan from the heat and whisk in the cold butter, piece by piece, until the sauce is smooth and glossy. Stir in heavy cream (if using). Season with salt and pepper to taste.
  8. Return the chicken to the pan and coat with the Marsala sauce. Sprinkle with fresh parsley. Serve immediately.