Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 10 oz cremini mushrooms, sliced thick
  • 3 cloves garlic, minced
  • 1 large shallot, finely diced
  • 0.75 cup dry Marsala wine
  • 0.5 cup chicken bone broth, low sodium
  • 0.75 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Place chicken breasts between plastic wrap and use a meat mallet to pound to an even 1/4-inch thickness.
  2. In a shallow bowl, combine flour, salt, and pepper. Dredge chicken pieces in the seasoned flour, shaking off excess.
  3. Heat olive oil and 1 tablespoon of butter in a 12-inch skillet over medium-high heat. Sear chicken in batches for 3–4 minutes per side until golden brown. Remove and set aside.
  4. In the same skillet, add remaining butter and mushrooms. Sauté until browned and moisture has evaporated.
  5. Stir in minced garlic and shallots, cooking for 1-2 minutes until fragrant.
  6. Deglaze the pan with dry Marsala wine, scraping the bottom to release the fond. Reduce the liquid by half.
  7. Stir in chicken bone broth, heavy cream, and thyme. Simmer until the sauce thickens slightly and creates a stable emulsion.
  8. Return chicken to the pan to coat in sauce. Garnish with fresh parsley and serve.