Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, sliced in half horizontally
  • ½ cup (60g) all-purpose flour, seasoned with salt and pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons unsalted butter (30g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ cup (180 ml) dry Marsala wine
  • ½ cup (120 ml) chicken broth (low sodium preferred)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pound chicken cutlets to ¼-inch thickness (if needed). Dredge in seasoned flour, shaking off excess.
  2. Heat olive oil and butter in the skillet over medium-high heat. Sauté chicken cutlets in batches until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken and set aside.
  3. Add sliced mushrooms to the skillet and sauté until softened and browned.
  4. Add minced garlic to the mushrooms and cook for 30 seconds until fragrant. Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom.
  5. Add chicken broth and simmer the sauce until it thickens slightly. Adjust seasoning with salt and pepper to taste.
  6. Return the chicken cutlets to the skillet and coat them in the Marsala sauce. Heat through.
  7. Garnish with fresh parsley and serve immediately.