Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • 1/2 cup (60g) all-purpose flour, for dredging
  • 1/2 teaspoon (2.5ml) salt, plus more to taste
  • 1/4 teaspoon (1.25ml) black pepper, plus more to taste
  • 4 tablespoons (60ml/56g) unsalted butter, divided
  • 2 tablespoons (30ml/30g) olive oil
  • 8 ounces (227g) cremini mushrooms, sliced
  • 1/4 cup (60ml) dry Marsala wine
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 2 tablespoons (30ml) heavy cream (optional, for extra richness)
  • 2 tablespoons (chopped fresh parsley, for garnish)

Instructions:

  1. Pound chicken breasts to an even thickness. Season flour with salt and pepper.
  2. Dredge chicken in seasoned flour, shaking off excess. Heat butter and oil in a large skillet over medium-high heat. Sear chicken until golden brown on both sides and cooked through. Remove and set aside.
  3. Add mushrooms to the skillet and cook until softened and browned.
  4. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let simmer for a minute to reduce slightly.
  5. Add chicken broth and bring to a simmer. Stir in heavy cream (if using).
  6. Return chicken to the skillet and heat through in the sauce. Garnish with fresh parsley and serve immediately.