Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about 1/2 inch (1.25 cm) thick
  • 1/2 cup (65g) all-purpose flour
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 4 tablespoons (56g) unsalted butter, divided
  • 2 tablespoons (30ml) olive oil
  • 8 oz (227g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup (177ml) dry Marsala wine
  • 1/2 cup (118ml) chicken broth
  • 2 tablespoons (30ml) heavy cream (optional, for extra richness)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Pound chicken breasts to an even 1/2 inch thickness (optional, for more even cooking). Combine flour, salt, and pepper in a shallow dish. Dredge chicken cutlets in the flour mixture, shaking off excess.
  2. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken in batches (don't overcrowd the pan!), about 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and set aside.
  3. Add remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
  4. Pour Marsala wine into the skillet and scrape up any browned bits from the bottom of the pan (this is where the flavor lives!). Cook until the wine has reduced slightly, about 2-3 minutes.
  5. Add chicken broth to the skillet and simmer until the sauce has thickened slightly, about 5 minutes. Stir in heavy cream (if using) for extra richness.
  6. Return chicken to the skillet and coat with the sauce. Simmer for another minute or two to heat through. Garnish with fresh parsley and serve immediately.