Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs total), sliced horizontally and pounded thin
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces Cremini mushrooms, thinly sliced
  • 2 medium shallots, finely minced
  • 3 cloves garlic, minced
  • ¾ cup Dry Marsala Wine
  • 1 cup low-sodium chicken broth
  • ¼ cup heavy whipping cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Prep the Chicken: Slice chicken breasts horizontally to create thin cutlets (about ¼ inch thick). Place between plastic wrap and gently pound to an even thickness. Season flour heavily with salt and pepper; dredge chicken cutlets thoroughly, shaking off excess.
  2. Sear the Chicken: Heat oil and butter in the skillet over medium-high heat until shimmering. Sear chicken in batches (do not overcrowd) for 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken and set aside on a warm plate, covering loosely.
  3. Sauté Aromatics: Reduce heat to medium. Add remaining butter if the pan looks dry. Sauté sliced mushrooms until browned and moisture has evaporated (about 5–7 minutes). Add minced shallots and cook for 2 minutes until softened. Stir in minced garlic for the final minute until fragrant.
  4. Deglaze with Wine: Pour in the Marsala wine. Increase heat slightly and scrape up any browned bits (fond) stuck to the bottom of the pan using a wooden spoon. Let the wine reduce by half.
  5. Build the Sauce Base: Pour in the chicken broth. Bring to a simmer and allow it to reduce slightly, thickening minimally (about 3 minutes).
  6. Finish the Cream Sauce: Whisk in the heavy cream. Bring the sauce back to a gentle simmer and cook until it lightly coats the back of a spoon. Taste and adjust seasoning.
  7. Combine and Serve: Return the seared chicken and any resting juices to the pan. Spoon sauce over the chicken and heat through for 1 minute. Garnish generously with fresh parsley before plating immediately.