Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/4-inch thickness (approximately 170g each)
  • ½ cup all-purpose flour (60g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons unsalted butter (30g)
  • 8 oz cremini mushrooms, sliced (225g)
  • 2 cloves garlic, minced
  • ¾ cup dry Marsala wine (175ml)
  • ½ cup chicken broth (120ml)
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts in the flour mixture, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side. Remove chicken from skillet and set aside.
  3. Add sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
  4. Add minced garlic to the skillet and cook for 1 minute, until fragrant. Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom of the pan.
  5. Add chicken broth to the skillet. Bring the sauce to a simmer and cook until reduced by half, about 5-7 minutes.
  6. Return the cooked chicken to the skillet and simmer in the sauce for 2-3 minutes, until heated through.
  7. Stir in fresh parsley. Season with salt and pepper to taste. Serve immediately.