Ingredients:

  • 4 (about 6 oz / 170g each) boneless, skinless Chicken Breasts (or 8 thin cutlets)
  • ½ cup (60g) All-Purpose Flour
  • 1 teaspoon (5g) Kosher Salt (plus more for seasoning)
  • ½ teaspoon (2g) Freshly Ground Black Pepper
  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • 2 tablespoons (30g) Unsalted Butter (separated)
  • 1 pound (450g) Cremini Mushrooms, thinly sliced
  • 2 large Shallots (about 40g), finely minced
  • 2 cloves (10g) Garlic, minced
  • 1 cup (240ml) Dry Marsala Wine
  • 1 cup (240ml) Low-Sodium Chicken Stock
  • 1 teaspoon (5g) Dried Thyme (optional)
  • 1 tablespoon (15g) Unsalted Butter (for finishing the sauce)
  • 2 tablespoons (10g) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Chicken: Slice chicken breasts horizontally to create 8 thinner cutlets. Place cutlets between two sheets of cling film and pound them evenly to about ¼-inch (6mm) thickness. Season generously with salt and pepper.
  2. Dredge: Combine flour, 1 teaspoon salt, and ½ teaspoon pepper in a shallow dish. Lightly dredge each cutlet, shaking off any excess flour.
  3. Sear the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in the skillet over medium-high heat. When the butter foams, add the chicken cutlets. Cook in batches for 2-3 minutes per side until deeply golden and cooked through. Remove the finished cutlets and transfer them to a platter; keep warm.
  4. Sauté the Mushrooms: Add the remaining 1 tablespoon of butter to the hot skillet. Add the sliced mushrooms and dried thyme. Sauté over medium heat, stirring occasionally, until the mushrooms release their liquid and then brown deeply—about 5 to 7 minutes.
  5. Add Aromatics: Push the mushrooms to the side and add the minced shallots and garlic. Cook for 1 minute until fragrant.
  6. Deglaze: Pour the 1 cup of Dry Marsala wine into the pan. Bring to a rapid simmer, using a wooden spoon to scrape up the browned bits (the fond) from the bottom of the pan.
  7. Reduce the Wine: Allow the wine to reduce by half. This concentrates the flavor and burns off the harsh alcohol. This takes about 3-5 minutes.
  8. Simmer the Sauce: Add the chicken stock. Bring to a simmer and cook until the sauce has thickened slightly and reduced to a coating consistency—about 5 to 8 minutes. Taste and adjust seasoning.
  9. Finish with Butter: Remove the pan from the heat. Whisk in the final tablespoon of cold butter until the sauce is smooth and slightly glossy (mounting the sauce).
  10. Combine and Serve: Return the seared chicken cutlets to the pan, turning them gently to coat them in the sauce. Simmer for just 1 minute to reheat. Transfer the chicken and sauce to plates and sprinkle generously with fresh parsley before serving.