Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • ½ cup (65g) all-purpose flour
  • 1 teaspoon (6g) kosher salt
  • ½ teaspoon (2.5g) freshly ground black pepper
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ cup (180ml) dry Marsala wine
  • ½ cup (120ml) chicken broth (low sodium preferred)
  • 2 tablespoons (30g) unsalted butter, cold and cubed
  • 2 tablespoons (15g) chopped fresh parsley, for garnish
  • 1 tablespoon (15ml) heavy cream (optional, for extra richness)

Instructions:

  1. Pound chicken breasts to even thickness. Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through (internal temperature 165°F/74°C), about 4-5 minutes per side. Remove chicken from skillet and set aside, keeping warm.
  3. Add mushrooms to the skillet and sauté until softened and browned, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the wine has reduced slightly, about 2-3 minutes.
  5. Pour in chicken broth and continue to simmer until the sauce has thickened slightly, about 3-5 minutes. Stir in heavy cream (if using).
  6. Remove from heat and whisk in cold butter, one cube at a time, until the sauce is glossy and emulsified.
  7. Return chicken breasts to the skillet, spooning sauce over them to coat. Heat through.
  8. Garnish with chopped fresh parsley. Serve immediately.